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Vanilla Panna Cotta with raspberry sauce Recipe

Ingredients

How to make it

  • 1. For the panna cotta, soak the gelatine leaves in a little cold water until soft.
  • 2. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
  • 3. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
  • 4. Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.
  • 5. For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
  • 6. Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
  • 7. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
  • 8. To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.

Reviews & Comments 1

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    " It was excellent "
    minitindel ate it and said...
    yes these are so delicious thank you
    **5**

    mini
    Was this review helpful? Yes Flag

The Cook

sugarpiehoneybun Manchester, GB

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