Vanilla panna cotta with raspberries and fruit sauce recipe
A classic dessert with a sensationally smooth texture and a fruity twist.
See method- Serves 12 panna cottas
- 15mins to prepare and 5mins to cook, plus chilling
- 297 calories / serving
Ingredients
- 3tsp powdered gelatine
- 375ml (13fl oz) milk
- 575ml (18fl oz) double cream
- 60g (21/2oz) caster sugar
- 1tsp lemon or orange zest
- 1tsp vanilla bean extract or paste
For the raspberry coulis
- 300g (10oz) fresh raspberries
- 3 tbsp caster sugar
Each serving contains
- Energy
- 1230kJ 297.0kcal
- Fat
- 27g
- Saturates
- 17g
- Salt
- 0.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 12.2gProtein 3.3gFibre 1.7g
Method
- Combine the gelatine and 125ml (4fl oz) of the milk in a small bowl. Leave to absorb for 10 minutes. Put the remaining milk, cream, sugar, zest and vanilla paste in a heavy-based pan and bring to the boil. Remove from the heat, stir in the gelatine mixture and whisk until dissolved. Allow to cool, strain into a jug and pour the mixture into 12 small glasses or six 250ml (8fl oz) dariole moulds. Cover and chill for 5 hours.
- Put 250g (8oz) of the raspberries and the sugar in a bowl and mash well until liquid. Press through a wire sieve and then discard the seeds. To serve the moulds, quickly dip the sides of each one in a bowl of just boiled water, cover with a plate and then turn over. Serve the panna cotta with the coulis, top with remaining berries and sprinkle over a little icing sugar.
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