Vanilla and Raspberry Panna Cotta.
Make these delicious, summery desserts in glasses without having to worry about de-moulding. They look pretty as well as scrummy. The sharpness of the raspberries could not be more perfect against the rich, creaminess of the vanilla and mascarpone cream. I love these and can't seem to get enough at the moment.
Equipment:
4x250ml glasses.
In a large heatproof bowl, put in
-200ml hot water, put in,
-a small heatproof bowl with 2tbsp hot water, add
-12g gelatine granules.
Stir the gelatine until dissolved.
Leave to stand in the hot water bath.
Get on with the next bit.
For the panna cotta.
In a large saucepan,put in
-200ml double cream,
-250g mascarpone cheese,
-200ml whole milk,
-120g caster sugar,
-2tsp vanilla bean paste.
Leave to come up to the simmer on medium-low heat.
Stirring occasionally.
When the cream mixture is almost at boiling point, turn the heat off.
Reserve a 1/3.
Add dissolved gelatine to the remaining 2/3.
Stir well.
Transfer into a jug.
Pour into the prepared glasses. Leave to stand for 30 minutes.
Refrigerate for around 2 hours or until set (if you want the same effect, tilt the glasses)
While you wait, make the raspberry sauce.
In a large saucepan, put in
-250g frozen raspberries, with
-4tbsp water,
-2tbsp caster sugar.
Leave to simmer on low heat until the fruits have softened.
Add to the reserved cream mixture.
Stir well to combine.
When the vanilla panna cotta have set.
Dissolve the gelatine as instructed above.
Pour into the raspberry cream mixture.
Stir well.
Transfer into a jug.
Pour over the set vanilla panna cotta.
Leave to stand for 30 minutes.
Refrigerate for 2 hours or until set.
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