3 gelatine leaves
250 ml (1 Cup) milk
250 ml (1 Cup) double cream
1 vanilla pod, split, seeds scraped out ( or vaniilla
45 ml (3 T) sugar
200 ml (¾ Cup) sugar
200 ml (¾ Cup) water
250 g raspberries
mint to garnish
Soak the gelatine leaves in little cold water until soft.
Pour the milk, cream, vanilla pod with seeds and
sugar in a pot and simmer on medium heat for 5
Remove the vanilla pod and pass the mixture through
Remove the gelatine leaves from the water and whisk
into the milk mixture until dissolved.
Divide the mixture among four ramekins.
Place in the fridge for at least 2 hours or until set.
Place the sugar and water in a pot and simmer over
until the sugar has dissolved.
Add half raspberries and blend the sauce until
Pass through a sieve and serve the sauce with the
panna cotta and remaining raspberries.
INFO & TIPS
Preparation time: 5 min
Cooking time: 10 min