Panna Cotta - Carluccios
Carluccios
Your profile Your basket Search BOOK NOW

10% OFF THE SHOP - USE CODE XMAS10 - excludes gift cards & alcohol

Panna Cotta

Set cream with raspberry coulis

A sweet set cream flavoured with vanilla essence, served with a raspberry coulis

Panna Cotta

Ingredients

200ml double cream

1 gelatin leaf

35ml whole milk

45g raspberry

25g caster sugar

2 ¼ pint pudding moulds

Half a vanilla pod, split into halves

Method

For the Panna Cotta:

Soak the gelatin leaf in cold water.

Heat the milk and cream to nearly boiling (making sure it doesn’t boil), then remove from the heat. Add the sugar, vanilla and gelatin and stir to dissolve.

Strain & pour into small ¼ pint pudding moulds.

Chill overnight.

 

For the raspberry coulis:

Blend the raspberries in a blender and put through a sieve. Use the back of a spoon to help get all the liquid out.

 

Panna Cotta
Email this recipe Print this recipe Pin this recipe on Pinterest Tweet this recipe on Twitter Share this recipe on Facebook

Related Products

Why not join the 200 people a week who sign up to our newsletter?

SUBSCRIBE NO THANKS