Italian Panna Cotta with raspberries
Added by TouchSun | Fri 01 Oct 2010 @ 17:27
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.