RASPBERRY PANNA COTTA
Panna cotta or “cooked cream” has always been one of my favorite desserts. Not only its really good but so easy to make contrary to what people might think and can be flavored with anything you enjoy, from vanilla or any kinds of fruits to chocolate and coffee.
Often when eating out in any Italian restaurant, I order their panna cotta as for me its one of these deal breaker separating a good Italian chef who knows its basic and one who don’t. Surprisingly, 8 out of 10 panna cotta eaten in restaurants are just not right.
I hope this recipe will make justice to one of Italy’s most famous dessert.
PANNA COTTA WITH RASPBERRIES COULIS
For the panna cotta
Place de gelatine leafs in a bowl of cold water. Leave them to soak for 5 to 10 minutes.
Put the cream, milk, sugar, vanilla pod into a small saucepan. Leave it on a medium to low heat and bring to a simmer. As soon as the cream mixture simmers, take it out of the heat immediately.
Squeeze the gelatine and stir them into the cream mixture. Stir for a couple of minutes till the gelatine is fully dissolved. Set aside to cool down
Once cooler, pour the cream mixture into individuals moulds that have been previously rinsed in cold water.
Place your moulds in the fridge to set overnight
For the raspberry coulis
Blend together the raspberries and the sugar. Strain the liquid to remove any seeds