Raspberry panna cotta
Here is a fresh and light raspberry panna cotta. Composed of liquid cream, raspberry and vanilla; it’s a perfect sugar-free dessert if you are diabetic or watch your figure. With a creamy flan texture, all you have to do is taste them with a raspberry coulis to taste this pannacotta.
- 250g fresh or frozen raspberries
- 40 cl of liquid cream
- 1 vanilla pod
- 2 sheets of gelatin
- fresh mint leaves
Preparation 15 mins
Cooking 5 minutes
Soak the gelatin sheets in a bowl of cold water. Split your vanilla pod in 2 then, with the tip of a knife, scrape the inside of the pod to recover the seeds. In a saucepan over the fire, heat the cream.
Add the split vanilla pod and its seeds. Heat until the mixture simmers then remove from the heat. Drain the gelatine leaves in a suitable colander. Remove the vanilla pod from your mixture and replace it with the gelatin leaves. Mix until they are melted.
Filter this mixture through a fairly fine sieve and then divide it into silicone moulds. And chill. Reserve a few raspberries for decoration, then blend the rest in a food processor. Strain the coulis. Book cool.
Unmold the panna cotta before serving, then coat them with the raspberry coulis. Decorate with reserved whole raspberries and fresh mint leaves. Taste.
You can customize this recipe by replacing the raspberries with pureed fruit such as mango, strawberry, blueberries or cherries.