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.
Strain the coulis to remove the seeds.
We start by filling a glass with cold water and let the gelatin sheets soak.
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.
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.
To finish the panna cotta, before serving, we sprinkle a little coulis on top and garnish with some raspberries.
Ingredients
Directions
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.
Strain the coulis to remove the seeds.
We start by filling a glass with cold water and let the gelatin sheets soak.
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.
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.
To finish the panna cotta, before serving, we sprinkle a little coulis on top and garnish with some raspberries.
