Raspberry panna cotta

all details

Panna cotta is a classic summer dessert. Serve it with mixed berries or any seasonal fruit you like, and lots of it. The more, the merrier.

Raspberry panna cotta
Photo: William Meppem

Ingredients

1 litre double cream

3/4 cup sugar

1 cup frozen raspberries, thawed, puréed and strained through a sieve

3 leaves gelatine

2 punnets fresh raspberries icing sugar, sifted

Method

Place the cream and sugar in a saucepan over a medium heat. Bring to the boil, reduce heat and simmer gently for 5 minutes.

Add the strained raspberry purée to the saucepan. Soak the gelatine in water until soft, squeeze out and add the softened gelatine to the cream mix. Stir well, then strain the mixture through a fine sieve.

Pour the cream mixture into 10 plastic dariole moulds. Place in the refrigerator to set for 4 hours or overnight.

to serve, dip each mould into a bowl of hot water for a few seconds. Run a knife around the edge and turn the panna cotta out onto a plate. Place the fresh raspberries around the panna cotta and dust with icing sugar.

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  • Main Ingredients - Berries
  • Course - Dessert
  • Occasion - Dinner Party

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we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July

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Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
Date and time
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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

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ozzodeano
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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
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Cook discussions

Coq au vin

we cooked this on friday and it was amaze balls... give it a go!!! Read more

Commenter
ozzodeano
Date and time
26 July