Description
A very easy elegant dessert that will delight your guests at the end a rich holiday meal. It looks very nice on the table and suitable for a formal reception. Panna cotta is convenient because it can (and should) be prepared in advance and the cooking process is simple enough.
Ingredients
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Raspberry
120 g
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Gelatin
0.5 tsp
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Sugar
2 tsp
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Lemon juice
1 Tbsp
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Juice
80 ml
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Gelatin
2 tsp
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Sugar
60 g
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Milk
160 ml
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Cream
300 ml
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Vanilla essence
0.5 tsp
Cooking
1. Grease the moulds for the Panna cats oil.
2. Put 4 raspberries in each mold.
3. Mix the lemon and cranberry juice in a small metal saucepan. Sprinkle with sugar and gelatin. Put the saucepan on a water bath and cook, stirring occasionally, for 5-6 minutes until the sugar is dissolved and gelatin, not boiling. Pour the mixture of the raspberries in the ramekins. Put into the refrigerator for an hour, or until the jelly hardens.
4. Mix the milk and cream in a small saucepan. Add sugar and gelatin. Heat entire mixture on low heat, without boiling, to dissolve the gelatin and sugar. Add the vanilla essence, allow to cool to room temperature and pour on top of raspberry jelly. Put into the refrigerator overnight. Pry with a knife the sides and bottom and turn out the dessert onto a plate. Serve with the remaining raspberries.
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