Panna cotta with raspberry rosé jelly recipe
Our Panna cotta with raspberry rosé jelly recipe is the perfect stress-free dessert when entertaining guests, as it’s all made ahead
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Cooking tools:
- Fine-mesh sieve
- Kitchen scale
- Saucepan
- Stove
- Refrigerator
- Glass
- Pitcher
- Mixing bowl
- Spoon
- Measuring spoon
- Paring knife
- Cutting board
Ingredients
- 500ml double cream
- 100ml whole milk
- 25g caster sugar
- 1 tbsp vanilla bean paste or 1⁄2 vanilla pod, split and scraped
- 2 sheets leaf gelatine
- 150g granulated sugar
- 150ml rosé wine
- 2½ sheets leaf gelatine
- 100g raspberries, halved
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