Vanilla PannaCotta with Raspberries
- Put the cream, sugar and the scooped out vanilla seeds from the pod into a saucepan and slowly bring up to a simmer. Turn off the heat and leave to infuse.
- Meanwhile put the gelatine leaves into a bowl of cold water and leave to soak. After 3-4 minutes it will have softened completely. At that point, take it out of the water, squeeze any excess liquid from it and put it straight into the saucepan with the hot cream.
- Whisk gently until the gelatine dissolves, if the cream has cooled down too much you might need to reheat it slightly with the gelatine.
- Pour into little ramekins, pretty glasses, little cups or whatever you fancy. Leave for 2-4 hours or more in the fridge to set. Serve with raspberries or some gorgeous sweet strawberries.
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- 300 ml cream
- 30 g caster sugar
- 1 Goodalls Vanilla Pod
- 2 leaves gelatine
- raspberries, to serve