Raspberry Panna Cotta
This recipe combines creaminess and fruitiness. It's a very light and refreshing dessert.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 pc gelatine leaf, (soak in ice water till soft)
- 1/2 tbsp sugar
- 80 g full-fat milk (room temperature)
- 80 g dairy cream with 35% fat (cold)
- 1 pc gelatine leaf, (soak in ice water till soft)
- 1 tbsp sugar
- 60 g water (room temperature)
- 140 g raspberries – thaw (mash, sieve to yield 100 g juice)
Instructions
- 1
To make cream jelly, squeeze gelatine leaf to remove excess water. Place in bowl. Place bowl in hot water bath. Add 1/2 tbsp sugar. Stir till gelatine and sugar dissolve. Add half of milk. Stir thoroughly. Add remaining milk. Stir thoroughly. Remove bowl from water bath. Add cream. Stir thoroughly. Taste and add more sugar if necessary.
- 2
To make raspberry jelly, squeeze gelatine leaf to remove excess water. Place in bowl. Place bowl in hot water bath. Add 1 tbsp sugar. Stir till gelatine and sugar dissolve. Add half of water. Stir thoroughly. Add remaining water. Stir thoroughly. Remove bowl from water bath. Add raspberry juice. Stir thoroughly. Taste and add more sugar if necessary.
- 3
To assemble, rest two 8 x 7 cm glasses at 45º angle. Fill 1 glass with cream jelly. Fill other glass with raspberry jelly. Refrigerate both glasses till jelly is set, about 2 hours.
- 4
Leave remaining jelly at room temperature for 1 hour, then refrigerate to chill but not set.
- 5
When jelly in glasses is set, turn glasses 180º vertically. Fill cream jelly glass with remaining raspberry belly. Fill raspberry jelly glass with remaining cream jelly. Refrigerate till set, about 1 hour. Turn glasses upright. Cover. Refrigerate till ready to serve.