125 g of raspberries
75 g of sugar
500 ml of liquid cream
2 sheets of gelatin
A few drops of vanilla extract
150 ml of raspberry coulis
For the raspberry coulis
200 g of sugar
200 ml of water
500 g of raspberries
Preparation for the raspberry coulis
1
In a saucepan, bring the water to a boil and add the sugar. Stir well to get a syrup. Then add the raspberries and continue mixing.
2
Strain the coulis to remove the seeds.
Preparation of the pannacotta
3
We start by filling a glass with cold water and let the gelatin sheets soak.
4
Meanwhile, in another saucepan pour the liquid cream, the sugar and add a few drops of vanilla extract and bring to medium heat, stirring regularly. Once it starts to boil, remove from the heat, add the gelatin and stir again.
5
Pour the cream into small glasses or jars, wait for them to warm up a bit and store them covered in the fridge for a minimum of 3 hours.
6
To finish the panna cotta, before serving, we sprinkle a little coulis on top and garnish with some raspberries.
CategoryDESSERT
Ingredients
125 g of raspberries
75 g of sugar
500 ml of liquid cream
2 sheets of gelatin
A few drops of vanilla extract
150 ml of raspberry coulis
For the raspberry coulis
200 g of sugar
200 ml of water
500 g of raspberries
