Panna Cotta | Raspberry Panna Cotta | A&A Homemade

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Panna Cotta, a raspberry panna cotta is a delicate dessert perfect for every season. Impress your guests with this very easy raspberry panna cotta recipe that everyone will love. Please Subscribe, Like and Share this recipe.

Ingredients:
For the panna cotta
3 gelatine leaves
250ml/9fl oz milk
250ml/9fl oz heavy cream
1 tsp vanilla extract
70g/2.5oz sugar

For the sauce:
25g/1oz sugar
150g/5.3oz raspberries

Method:
For the panna cotta, soak the gelatine leaves in a little cold water until soft.

Place the milk, cream, sugar and vanilla extract into a pan and bring to a simmer over low heat. Turn off the heat.

Squeeze the water out of the gelatine leaves, then add to the pan. Stir until the gelatine has dissolved.

Divide the mixture among 2-3 ramekins and leave to cool. Place into the fridge for at least 4 hours, or until set.

For the sauce, place the raspberries and the sugar into a pan and cook for about 3-4 minutes. Note don't squeeze the berries.

To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and decorate with fresh raspberries.

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