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–+ servings

Panna Cotta with Raspberries

Carmelo Carnevale
4.93 from 67 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine Italian
Servings 6 servings

Ingredients
 
 

  • 500 millilitres double cream
  • 500 millilitres milk
  • 1 orange
  • 1/2 lemon
  • 1 vanilla pod
  • 160 grams sugar
  • 18 grams gelatine
  • 4 sprigs fresh mint

Sauce:

  • 180 grams sugar
  • 180 millilitres water
  • 1 vanilla pod
  • 350 grams raspberries

Instructions
 

  • Soak the gelatine sheets 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 sheets, 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.

Notes

Panna Cotta with Raspberries
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