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Vanilla Panna Cotta with Raspberry Sauce

Vanilla Panna Cotta with Raspberry Sauce

Yields 4 Servings
occasions
Dessert
dairy ingredients
Milk, Cream
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Vanilla Panna Cotta with Raspberry Sauce

INGREDIENTS

For the panna cotta

For the sauce

To serve

DIRECTIONS

For the panna cotta

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.

For the sauce

To serve

For the panna cotta

For the sauce

To serve

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.
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