You've been requesting a panna cotta recipe for a long time and I promised my boyfriend to make it fo him after tasting some at his uncle and aunt's. I must admit it was very good but the secret was unveiled during the dinner it was a preparation for panna cotta, not home made. Here is a true recipe, and no possible excuse, is extremely simple to make (all feasible even without oven, even in a kitchen). You just have the patience to let it take at least 4 hours in the refrigerator. This is a recipe taken from Pascale Weeks on Goosto, long ago. I normally add the raspberry sauce but here I was ordered a panna cotta with fresh raspberries.
Panna cotta with raspberries
Serves 6 people
- 60cl single cream
- 50g sugar
- 3 gelatin
- 1 vanilla (or vanilla powder)
- raspberry coulis and fresh raspberries
Put gelatin in a bowl of cold water to soften.
In a saucepan, Heat cream over low heat, sugar and vanilla.
From the beginning of the boil, remove from heat. Add the drained gelatine leaves and stir well until dissolved.
Pour into small glasses (and add a few fresh raspberries for the fresh fruit option). Let cool slightly in the open air and then refrigerate for at least 4 hours.
When serving, add grout (or again a few fresh raspberries) on each panna cotta.