Make The Ivy's lemon panna cotta
Served with fresh and frozen raspberries, this simple but effective dish is everything we want in a summer dessert.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Dariole mold
- Kitchen scale
- Saucepan
- Stove
- Whisk
- Fork
- Mixing bowl
- Measuring spoon
- Pitcher
- Freezerproof container
- Plastic wrap
- Refrigerator
- Freezer
Ingredients
- 300g raspberries
- 100g caster sugar
- 100ml prosecco
- 75ml lemonade
- 50ml raspberry liqueur, (such as Edmond Briottet)
- 4 leaves platinum-grade leaf gelatine
- 525ml double cream
- 350ml whole milk
- 70g caster (superfine) sugar
- Finely grated zest and juice of 2 lemons
- Sunflower oil, for greasing
- 150g raspberries
- Lemon zest
- A handful of edible flowers and herb sprigs
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