Is it a panna cotta? Technically, I’m not sure, but its a delicious, slightly wobbly creamy dessert which is a flirty pink and tastes of summer.
Ingredients (serves 2-3)
For the panna cotta:
250g raspberries
150 ml whole milk
60g caster sugar (or to taste)
150ml double cream
Agar agar (follow packet instructions to set 300ml of liquid)
For the raspberry coulis:
100g raspberries
2 tsp icing sugar (or to taste)
Method
For the panna cotta:
Ingredients (serves 2-3)
For the panna cotta:
250g raspberries
150 ml whole milk
60g caster sugar (or to taste)
150ml double cream
Agar agar (follow packet instructions to set 300ml of liquid)
For the raspberry coulis:
100g raspberries
2 tsp icing sugar (or to taste)
Method
For the panna cotta:
- Place the raspberries in a pan. Add the sugar and milk. Heat gently stirring until the sugar dissolves and the fruit breaks down.
- Pass the raspberry mixture through a sieve. Add the double cream and mix well. If necessary, top up the mixture to 300ml with milk.
- Return the mixture to the pan and add the agar agar. Heat gently and simmer for five minutes, whisking occasionally.
- Pour the mixture into moulds and place in the fridge to set.
- Place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and release their juices.
- Pass the mixture through a sieve to remove the seeds. Reserve the coulis in the fridge.
