Raspberry Panna Cotta

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

300 mL

Whipping Cream

150 mL

Milk

5 mL

Vanilla Extract

75 g

Granulated Sugar

2 g

Gelatin Powder

15 mL

Water

150 g

Frozen Raspberries

60 mL

Water

75 g

Caster Sugar

3 g

Corn Flour

to taste

Fresh Raspberries

to taste

Powdered Confectioners Sugar

Cooking Instructions

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Step 1

Make raspberry coulis: add Frozen Raspberries (150 g) , Water (60 mL) , Caster Sugar (75 g) , Corn Flour (3 g) into a small pot and boil at medium heat.

Step 2

Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon until raspberries slightly thickened. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool.

Step 3

Pour Whipping Cream (300 mL) , Milk (150 mL) , Vanilla Extract (5 mL) and Granulated Sugar (75 g) into a pot and boil at medium heat, stirring until sugar dissolves.

Step 4

Add in soaked in Water (15 mL) for 2 minutes Gelatin Powder (2 g) and stir till melted and boil for another 1 minute.

Step 5

Pass cream mixture through a sieve directly into serving cups or moulds. Cool and refrigerate for at least few hours or overnight to set.

Step 6

To serve, pour some raspberry coulis over pudding and put Fresh Raspberries (to taste) on top. Dust with some Powdered Confectioners Sugar (to taste) if you prefer. Enjoy!