Raspberry panna cotta

Name: Raspberry panna cotta
Cook time: 2 h 30 min
Yield: 10
Ingredients: 1 litre double cream; 3/4 cup sugar; 1 cup frozen raspberries, thawed, puréed and strained through a sieve; 3 leaves gelatine; 2 punnets fresh raspberries icing sugar, sifted

Neil Perry

November 14, 2011

Time:2 hours +Serves:10

Panna cotta is a classic summer dessert. Serve it with mixed berries or any seasonal fruit you like, and lots of it. The more, the merrier.

Ingredients

1 litre double cream
3/4 cup sugar
1 cup frozen raspberries, thawed, puréed and strained through a sieve
3 leaves gelatine
2 punnets fresh raspberries icing sugar, sifted

Method

Place the cream and sugar in a saucepan over a medium heat. Bring to the boil, reduce heat and simmer gently for 5 minutes.
Add the strained raspberry purée to the saucepan. Soak the gelatine in water until soft, squeeze out and add the softened gelatine to the cream mix. Stir well, then strain the mixture through a fine sieve.
Pour the cream mixture into 10 plastic dariole moulds. Place in the refrigerator to set for 4 hours or overnight.
to serve, dip each mould into a bowl of hot water for a few seconds. Run a knife around the edge and turn the panna cotta out onto a plate. Place the fresh raspberries around the panna cotta and dust with icing sugar.