John Myers
Panna Cotta with Raspberry Compote
The perfect panna cotta with raspberry compote recipe with a picture and simple step-by-step instructions.
- 4 leaf Gelatin white
- 1 Vanilla pod scraped out
- 500 g Whipped cream
- 70 g Sugar
- 100 g Fresh raspberries
- 200 g Frozen raspberries
- 0,5 tsp Food starch
- Soak gelatine in cold water. Cut the vanilla pod lengthways and scrape out the pulp with a knife. Bring the vanilla pulp with the cream to the boil while stirring. Add 30 g sugar. Remove the pot from the heat, squeeze out the gelatine and dissolve it in the cream.
- 3 Fill a glass or pudding mold with the vanilla cream and cover with cling film. First let it cool down at room temperature, then keep it cold for at least 3 hours.
- Mix the fresh raspberries and frozen raspberries in a saucepan with sugar and let the juice infuse for 30 minutes. Add 4 teaspoons of water and bring everything to a boil over medium heat. Cover and simmer for 5 minutes. Mix the starch with 1 teaspoon of cold water and carefully Stir in the raspberries. Bring to the boil again. Let the compote cool in a bowl.
- Dip the molds with the panna cotta briefly in hot water. Remove the edges from the molds with a sharp knife and turn the panna cotta onto a plate. Serve with the raspberry compote
Facebook Comments