Vanilla Panna Cotta with Berry Jelly
- 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
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.