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Panna Cotta With Raspberry Coulis

This Italian dessert is made from gelatine, cream and milk. Chilled and served with whole raspberries and raspberry coulis.

Panna Cotta With Raspberry Coulis Panna Cotta With Raspberry Coulis


: Joey Matthew

Recipe Servings

: 5

Recipe Cook Time

: 45 Minutes + 3 Hours (time to set)

Recipe Rating

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  • 4 sheets of gelatine

    2-3 Tbsp water

    300 ml cream

    250 ml milk

    4 Tbsp of sugar

    1 vanilla pod

    200 gms  frozen raspberries

    Juice of 1 lemon

    60 ml gin


Soak the sheets of gelatin in cold water.

Add cream, milk and 2 tablespoons of sugar and vanilla pod. Bring to a simmer while stirring continuously.

Squeeze the water out of the gelatin and mix with the milk and cream mixture. Stir gently till gelatin has completely dissolved.

Strain the mixture into another bowl. Set aside to cool.

Divide the mix equally into oiled ramekins. Put in the fridge to set for 3 hours.

Add 100gms of frozen raspberries, lemon juice, gin and 2 tablespoons of sugar in a saucepan. Mix and bring to a boil.

Blend the mixture into a puree and allow to cool.

To Serve: Garnish with whole raspberries and raspberry coulis.

Key Ingredients: Gelatin, Cream, Sugar, Lemon Juice




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