Print Options:

Vanilla Panna Cotta with Raspberry Sauce

Yields4 Servings

Ingredients checklist
For the panna cotta
 3 gelatine leaves
 250ml/9fl oz milk
 250ml/9fl oz double cream
 1 vanilla pod, split lengthways, seeds scraped out
 25g/1oz sugar
For the sauce
 175g/6oz sugar
 175ml/6fl oz water
 splash cherry liqueur
 350g/12oz raspberries
To serve
 4 sprigs fresh mint
 icing sugar, to dust
Instructions
1

For the panna cotta, soak the gelatine leaves in a little cold water until soft.

2

Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.

3

Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.

4

Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set.

5

For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.

6

Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.

7

Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

8

To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.

Nutrition Facts

Servings 4