John Myers
Ingredients for 4 servings:
- 70 g raw cane sugar
- 600 g whipped cream
- 4 sheets of gelatin or 1 sachet of agar agar
- 1 vanilla pod(s)
Instructions
Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 50 minutes
Slowly heat the raw cane sugar in a saucepan until it has melted; the color should be golden brown. CAUTION: Raw cane sugar quickly becomes bitter and should therefore not be heated too high! Once the sugar has melted, add the cream with the vanilla pod and the scraped vanilla seeds while stirring. Don’t be alarmed if it hisses loudly and the sugar initially solidifies; this is normal. Let the cream simmer for a further 20 minutes; the sugar will dissolve again, stirring occasionally. While the cream is simmering, soften the gelatin. After 20 minutes, remove the pan from the heat and add the gelatin, stirring until it is dissolved. The liquid must not be boiling at this point, otherwise the gelatin will not work! The panna cotta now needs to be refrigerated for at least 4 hours to set. Using agar agar: Stir the agar agar into the liquid and simmer for at least another 5 minutes. Then let it cool and refrigerate until firm. Serve with hot raspberries.
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