Food and Travel Magazine | Lemon panna cotta with raspberry granita
Lemon panna cotta with raspberry granita
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Cooking tools:
- Blender
- Fine-mesh sieve
- Dariole mold
- Microplane
- Stove
- Saucepan
- Pan
- Mixing bowl
- Whisk
- Fork
- Pitcher
- Measuring cup
- Plastic wrap
- Airtight container
- Freezer
- Refrigerator
- Dessert plate
Ingredients
- 4 leaves platinum-grade leaf gelatine
- 525ml double cream
- 350ml whole milk
- 70g caster sugar
- juice and finely grated zest
- 2 lemons, plus extra to decorate
- sunflower oil, for greasing
- 300g raspberries
- 100g caster sugar
- 100ml prosecco
- 75ml lemonade
- 50ml raspberry liqueur
- 150g raspberries
- edible flowers
- herb sprigs
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