Vanilla Panna Cotta with Berry Jelly

Vanilla Panna Cotta with Berry Jelly

  • Servings: 4
  • Time: 5hr 35mins
  • Difficulty: medium
  • Print

Vanilla Panna Cotta with Berry Jelly
Vanilla Panna Cotta with Berry Jelly

Ingredients

  • 120 gr Raspberries
  • 1/2 Teaspoons Gelatine
  • 1 1/2 Tablespoons Caster Sugar
  • 1 Tablespoon Lemon Juice
  • 1/3 Cup (80ml) Cranberry Juice

for the Vanilla Panna Cotta

  • 2 Teaspoons Gelatine
  • 1/4 Cup (55gr) Caster Sugar
  • 2/3 Cup (160 mls) Milk
  • 300 ml Thickened Cream
  • 1/2 Teaspoon Vanilla Extract

Method

Grease four 2/3 cup (160ml) moulds. Place four raspberries in each mould.

Sprinkle gelatine and sugar over combined juices in a small heatproof jug: stand jug in a small saucepan of simmering water, stir until gelatine and sugar dissolve. Divide gelatine mixture among moulds, cover and refrigerate for about 2 hours, or until set.

Make the vanilla panna cotta: Sprinkle gelatine and sugar over combined milk and cream in a small saucepan. Stir over a low heat, without boiling, until gelatine and sugar dissolve: stir in vanilla extract. Strain into a medium jug: allow it to cool to room temperature. Pour into moulds, cover and refrigerate for 3 hours or overnight.

Turn panna cotta onto serving plates, serve with remaining raspberries.

Vanilla Panna Cotta w Berry Jelly

 

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