Food and Travel Magazine | Mascarpone panna cottas with raspberry and…
An elegant way to take your panna cotta to the next level – the perfect prepare-ahead dessert.
Ingredients
- 500g raspberries
- 3tbsp pomegranate molasses
- 2tbsp caster sugar
- 2 gelatine leaves
- 250g mascarpone
- 5 gelatine leaves
- 100g caster sugar
- 500ml double cream
- 10g plain flour
- 5tbsp sunflower oil
- 1/8tsp pomegranate molasses
- Christmas Red concentrated food colour paste, or similar red food colouring
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