Ingredients
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Panna Cotta
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500 millilitres double cream
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500 millilitres Milk
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1 orangezest only
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1/2 lemonzest only
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1 vanilla pod
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160 grams Sugar
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18 grams Gelatine
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4 sprigs fresh mint
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Sauce
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180 grams Sugar
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180 millilitres Water
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1 vanilla pod
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350 grams raspberries
Directions
- Soak the gelatine leaves in a little cold water until soft.
- Place the milk, cream, vanilla pod seeds and sugar into a pan and bring to a simmer, then remove the vanilla pod.
- Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat.
- Stir until the gelatine has dissolved.
- Divide the mixture in 6 ramekins and leave to cool. Place into the fridge until set.
- For the sauce, place the sugar and water in a pan and simmer until the sugar has dissolved.
- Add half the raspberries and the sugar water to a blender and blend the sauce until smooth.
- Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
- Turn each panna cotta out of the ramekin and add a tablespoon of sauce then garnish with a sprig of mint and serve.