Panna Cotta - Carluccio's

Panna Cotta

Set cream with raspberry coulis

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

Panna Cotta


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


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
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