Moms Cookbook
Panna Cotta
Vanilla panna cotta set in glasses and topped with a layer of raspberry jelly. Serves 8.
- Total
- 3 hours 20 minutes
- Makes
- 8 servings
Instructions
Soak all 6 sheets of gelatine in cold water according to the packet. Let the raspberries thaw. Slit the vanilla pod lengthwise and scrape out the seeds.
Heat the cream, vanilla pod, seeds and sugar and simmer over low heat for about 15 minutes. Remove the vanilla pod.
Lightly squeeze out 3 sheets of gelatine, add them dripping wet and dissolve in the cream while stirring. Pour the vanilla cream into eight glasses rinsed with cold water and let it set a little in the fridge for about 20 minutes.
Purée the raspberries with the icing sugar. Dissolve the remaining 3 sheets of gelatine, dripping wet, in a pot over low heat. First stir in just 2 tbsp of raspberry purée, then mix it all with the rest.
Spread the raspberry purée over the glasses and let it set in the fridge for at least 3 hours.