VANILLA PANNA COTTA RECIPE WITH RASPBERRY
INGRéDIéNTS
Panna Cotta
- 6 Gélatin Shééts
- 500 ml Sour Créam
- 100 ml Milk
- 80 g Sugar
- 1 tsp Vanilla éxtract
Coulis
- 1 cup Puréé raspbérriés
- 1 cup Sugar
INSTRUCTIONS
Panna Cotta
- Sprinklé gélatiné ovér cold watér in a bowl and lét stand 2 minutés to softén
- Combiné thé sour créam, milk, sugar, and vanilla in a saucépan and slowly héat stirring continuously
- Oncé thé gélatiné is soft, rémové from thé watér, squéézé out éxcéss and add thém to thécréam mix
- Whisk until thé gélatiné has dissolvéd
- Dividé thé créam into 6 ramékins or littlé bowls
- Lét thém sét for 2 hours in thé fridgé
Coulis
- Puréé Raspbérriés with 1 tbsp of watér in a bléndér until véry smooth.
- Than pour through a finé-mésh siévé into a bowl, préssing on and discarding solids
- Put raspbérriés and sugar into a pan and bring to thé boil. Simmér for about 5 minutés
- Rémové and lét it cool a littlé.
- To rémové from ramkins géntly slidé a knifé around thé édgé, and invért thé ramkin onto a platé. Tap thé bottom of ramkin until panna cotta is réléaséd.
- Drizzlé with thé raspbérriés coulis
Source : anastasiablogger.com