Italian Panna Cotta with raspberries

Italian Panna Cotta with raspberries
 
alt

This recipe was uploaded
by TouchSun

 
To rate this recipe, please sign in.

Ingredients

Ingredients
Method
 
  • For the Panna Cotta:
  • 1 liter whipping cream
  • 250 g granulated sugar
  • 3 sheets gelatin (or 4.5 gram of powdered gelatin)
  • 1 tbsp. starch flour (Gustin)
  • 250 ml whole-fat milk
  • 3 drops vanilla extract
  • For Raspberry sauce:
  • 250 g fresh or frozen raspberries
  • 80-100 g granulated sugar
  • 1 teaspoon honey
First of all, prepare gelatin according to the instructions on the back of bag.
Dissolve soaked glatine in the warm milk and stir starch flour. Stir well.
In the meantime, add sugar and vanilla extract in the hot whipping cream and pour in milk.
Mix the mixture at highest speed for 2 minutes, then poured into a mold for cakes.
Leave to chill over the night in the refrigerator.
Serve cold with raspberry sauce.
For the sauce: half of the raspberries crush with a spoon, and leave the rest whole.
Mix the raspberries with the sugar and honey, and cook until the sauce thickens.

Italian Panna Cotta with raspberries

Are you sure you want to delete this recipe?

 

 
alt

This recipe was uploaded by TouchSun

 
 

Method


First of all, prepare gelatin according to the instructions on the back of bag.
Dissolve soaked glatine in the warm milk and stir starch flour. Stir well.
In the meantime, add sugar and vanilla extract in the hot whipping cream and pour in milk.
Mix the mixture at highest speed for 2 minutes, then poured into a mold for cakes.
Leave to chill over the night in the refrigerator.
Serve cold with raspberry sauce.
For the sauce: half of the raspberries crush with a spoon, and leave the rest whole.
Mix the raspberries with the sugar and honey, and cook until the sauce thickens.
Show/hide comments

comments powered by Disqus