Panna cotta with raspberries
Silky, vanilla-scented panna cotta with just the right wobble, under a tart raspberry sauce. Quiet elegance: a soft promise set in a mould.
- double cream5 dl
- milk1 dl
- caster sugar75 g
- vanilla pod1
- agar-agar2 g
- fresh raspberries250 g
- icing sugar1 tbsp
- 1
Split the vanilla pod and scrape out the seeds. Add seeds and pod to a pan with the cream, milk and sugar.
- 2
Whisk in the agar-agar. Bring to a boil while stirring and let simmer for 2 minutes.
- 3
Remove the vanilla pod. Pour into four moulds and chill at least 4 hours.
- 4
Crush half the raspberries with the icing sugar into a sauce. Serve the panna cotta with the sauce and whole raspberries.
Contains: milk
Produced in a kitchen that handles nuts, milk, eggs and gluten.
Allergies? Always check the packaging of the products you use. Labels can vary between brands.
Agar-agar makes this a vegetarian panna cotta. It sets at room temperature, so work reasonably quickly.
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