Panna cotta with raspberries
Indulge in creamy panna cotta with raspberry coulis for a delightful summer dessert. Perfectly paired, this Italian recipe serves 4 in just 35 minutes.
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Cooking tools:
- Based saucepan
- Whisk
- Spoon
- Pitcher
- Fine-mesh sieve
- Dariole moulds
- Ramekin
- Mixing bowl
- Refrigerator
- Kettle
- Serving platter
- Immersion blender
- Liquidiser
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Kitchen scale
- Measuring spoon
- Plate
Ingredients
- 300ml milk (full fat or semi skimmed)
- 300ml double cream
- 30g caster sugar
- 1 vanilla pod, cut in half lengthways
- 3 sheets of leaf gelatine (a total of 6g)
- 4 dariole moulds or small ramekins
- 100g blackcurrants
- 4 tbsp water
- 3-4 tbsp caster sugar, to taste
- 225g BerryWorld Raspberries
- 225g punnet of raspberries
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