Sunday, 29 March 2009

Panna Cotta with Raspberry Sauce (Panna Cotta alla Salsa di Lamponi)

Ingredients (Serves 6)

For the panna cotta
• Fresh double cream 600g
• Semi-skimmed milk 200g
• Caster sugar 200g
• Dissolving leaf gelatine 12g
• Vanilla pod, halved and seeds removed

For the raspberry sauce
• Raspberries 250g
• Caster sugar 110g

Soak the gelatine leaves in cold water for 5 minutes. Place the cream, milk, sugar and vanilla seeds in a pan and bring to the boil over a medium heat. Remove from the heat. Squeeze the gelatine leaves and stir into the cream mixture until dissolved. Divide the panna cotta between 6 pudding moulds and transfer to the fridge for at least 6 hours before serving. To serve, dip the moulds into hot water for 10 seconds, then turn out onto plates. Decorate with the sauce and the raspberries. For the sauce: Blend the raspberries and the sugar until smooth then pass through a fine sieve.

Panna Cotta con Salsa di Lamponi

Ingredienti (Per 6 persone)
• Panna fresca 600g
• Latte parzialmente scremato 200g
• Zucchero 200g
• Colla di pesce 12g
• Stecca di vaniglia

Per la salsa ai lamponi
• Lamponi 250g
• Zucchero 110g

Mattere la colla di pesce in ammollo in acqua fredda per 5 minuti. In un tegame portare ad ebollizione il latte e la panna con lo zucchero e la vaniglia. Far bollire per 3 minuti, togliere dal fuoco, aggiungere la gelatina strizzata e far sciogliere completamente. Versare il composto in stampi o in un una tortiera e passare in frigo per almeno 6 ore prima di servire. Per la salsa: frullare i lamponi con lo zucchero, e passare in un colino per eliminare i semi.
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  1. Laura, this panna cotta looks absolutely delicious, can't wait to give it a try, although I do not think I will be able to make it as beautiful as yours. I wish to compliment you for the photos as well. They look great.


  2. Oh my God darling!!!
    I going to try this one at the weekend, it looks (and I am sure tastes) amazing!!!