Panna Cotta

INGREDIENTS

3 gelatine leaves
250 ml (1 c) milk
250 ml (1 c) double cream
1 vanilla pod, split, seeds scraped out ( or vaniilla
essence )
45 ml (3 T) sugar

Sauce
200 ml (¾ c) sugar
200 ml (¾ c) water
250 g raspberries
mint to garnish

METHOD

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
minutes.

Remove the vanilla pod and pass the mixture through
a sieve.
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.

Sauce
Place the sugar and water in a pot and simmer over
medium heat
until the sugar has dissolved.
Add half raspberries and blend the sauce until
smooth.
Pass through a sieve and serve the sauce with the
panna cotta and remaining raspberries.

INFO & TIPS

Serves 4
Preparation time: 5 min
Cooking time: 10 min

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