John Myers
Contents
show
Panna Cotta with Raspberry Sauce and Fresh Berries
The perfect panna cotta with raspberry sauce and fresh berries recipe with a picture and simple step-by-step instructions.
Raspberry sauce
- 0,25 Pc. Vanilla pod
- 0,5 Pc. Gelatin sheet
- 12,5 g Sugar
- 100 g Fresh raspberries
- 500 g Frozen raspberries
- 250 g Preserving sugar 2: 1
- 1 tsp Lemon juice
- Halve the vanilla pod and scrape out the pulp. Heat the cream in the saucepan and simmer for 15 minutes together with the pod, pulp and sugar. Soak the gelatine in cold water and then squeeze it out and dissolve it in the cream. If necessary, sift the cream again and remove the vanilla pod, the pulp may remain. Let the whole thing cool, put in molds and put in the fridge overnight.
- To serve, bring the water to the boil and briefly dip the molds and quickly turn them onto the desired plates. Serve with fresh berries and fruit sauce.
Raspberry sauce:
- Puree everything together for 5 minutes. Put in the fridge one night and finish.
Facebook Comments