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Panna Cotta with Fresh Raspberries

This fabulous Christmas dessert makes a refreshing alternative to plum pudding. To make one large panna cotta instead of several little ones, simply add extra 1½ gelatine leaves.


  • 3.75 leaves Gelatine

  • 700 ml pouring cream

  • 330 ml Double cream

  • 370 ml Milk

  • 130 g caster sugar

  • 2 Vanilla pod


  • 1.

    Bring the milk, pouring cream, half of the sugar, seeds from the vanilla pods as well as the pods, to the boil while stirring and gently simmer for about 1 minute.

  • 2.

    Remove from the heat and stir in the remaining sugar and gelatine leaves which have been softened in a little warm water.

  • 3.

    Strain and chill over ice.

  • 4.

    Stir some mix into the double cream to break it down, then add back to the rest of the mix.

  • 5.

    Strain and set in panna cotta moulds.

  • 6.

    Turn the panna cottas out onto plates and serve with fresh raspberries. (Any fresh summer fruit will work well here, especially berries, mangoes, peaches and cherries.)

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Posted by MarkReport
Looks gorg!