Vanilla Panna Cotta
Ingredients
Panna Cotta
- 3 gelatine leaves
- 250ml milk
- 250ml double cream
- 1 vanilla pod; separated
- 25g sugar
Sauce
- 175g sugar
- 175ml water
- Splash of cherry liqueur
- 350g raspberries
Method
Panna Cotta
- Soak gelatine in a little cold water
- Milk, cream, vanilla (pod and seeds), sugar in a pan – bring to a simmer. Remove vanilla.
- Squeeze water out of gelatine, add to pan. Remove from the heat. Dissolve.
- In ramekins. Leave to cool. Fridge to set – at least an hour; best overnight.
Sauce
- Sugar, water, liqueur – bring to boil. Simmer till sugar is dissolved.
- Take off heat, add 1/2 of raspberries.
- Blend smooth. Sieve and add rest of the raspberries.
- Serve with a dusting of icing sugar.
You can adjust the sugar up or down in the panna cotta depending on what you have it with.
