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A delicious berry pannacotta with the flavour of summer!
Soak the gelatine leaf in cold water.
Place the raspberries in a small saucepan with a little water and bring to the boil for a couple of minutes until soft. Remove from the heat and push through a fine sieve to remove the seeds and set aside
Place the milk and cream in a saucepan and bring to a simmer making sure not to boil as is gets to the simmer stir in the sugar until disolved and remove from heat.
Take the gelatine out of the water and squeeze out excess wateradd to the milk and cream mixture witht the raspberry puree and whisk lightly until combined.
Place the mixture in a bowl and submerge it ina larger bowl filled with iced water.
Every few minutes stir the mixture until it is chilled to the touch.
It is time to pour the mixture into glasses or moulds whatever you like.
Place in the refrigerator for at least 4 hours until set.
To serve, place some whipped cream on top with a couple of mint leaves or topped with some fresh berries.
Make sure you follow the gelatine instructions to make sure you don't use to little or to much
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