Panna Cotta with Raspberry Sauce
Baking and Desserts • Italian
Description
Panna Cotta with Raspberry Sauce
Ingredients
- Frozen Raspberries 10 oz
- Sugar 0,3 glasses
- Milk 0,3 glasses
- Gelatin 1¼ spoons
- Whipped Cream 1¾ glasses
- Frangelico Liqueur 2 spoons
- Vanilla Pod ½ pieces
Step-by-Step Guide
Step 1
Place the raspberries in a small bowl and gently mash them with a wooden spoon. Add 3 tablespoons of sugar and mix well.
Step 2
Grease 4 small pudding molds with vegetable oil.
Step 3
In a small bowl, pour in 1 tablespoon of milk and add the gelatin. Mix well and let it sit for 10 minutes.
Step 4
In a small saucepan, combine the cream, 0.25 cup of sugar, and 0.3 cup of milk. Extract the seeds from the vanilla bean and add the pod only. Bring to a boil over medium heat, stirring constantly, then remove from heat. Add the gelatin mixture and stir well. Strain the mixture and add the liqueur. Chill for about 2 hours, then pour into prepared molds. Cover with plastic wrap and refrigerate overnight.
Step 5
Carefully run a knife along the inner edges of the mold and flip the panna cotta onto serving plates. Drizzle with raspberry sauce on top.
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