Pannacotta with raspberry salad

11 September 2006
Pannacotta with raspberry salad


2 leaves gelatine, soaked in cold water
½ litre double cream
200ml milk
75g sugar
2 vanilla pods, split and scraped out
200g fresh raspberries
1 tablespoon icing Sugar


Boil the cream, milk, sugar and vanilla pods. Take off the heat and add the gelatine, pass through a fine sieve and cool over ice in a bowl stirring occasionally until the mix starts to thicken. Pour the mix into the glasses and set in the fridge. Sprinkle the raspberries with icing sugar and turn with a spoon, gently breaking the raspberries. Just before serving, place a generous spoonful of raspberries on top of the panna cotta.

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