Raspberry Panna Cotta
Panna cotta is a classic, delicate Italian pudding dessert with a smooth custard like texture. A Christmas dessert that will impress your guests when served.
Ingredients
- 300 ml whipping cream
- 150 ml fresh milk
- 1 tsp vanilla extract
- 75 g sugar
- 1 tsp gelatin powder - about 7g, soak with 1 tbsp of water for 2 minutes
Raspberry coulis - 150 g frozen raspberry
- 60 g water
- 75 g caster sugar
- 1 tsp corn flour
Instructions
- Pour whipping cream, milk, vanilla extract and sugar into a pot and boil at medium heat, stirring until sugar dissolved. Add in soaked gelatin and stir till melted and boil for another 1 minute.
- Pass cream mixture through a sieve directly into serving cups or moulds, Cool and refrigerate for at least few hours or overnight to set.
- To serve, pour some raspberry coulis over pudding and fresh raspberry on top. Dust with some icing sugar if prefer.
- To make raspberry coulis - add all the ingredients into a small pot and boil at medium heat. Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon until raspberries slightly thickened. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool.
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