CUCINA
OUR KITCHEN
Panna Cotta
(for 4 glasses)
A dessert that makes every sweet tooth’s mouth water. With a fine raspberry sauce, this is transformed into a wonderfully fresh dessert.
500g Cream
40g Sugar
1 Vanilla pod
5 leaves Gelatine
300g Fresh or frozen raspberries
- Soften the gelatine leaves in cold water.
- Cut open the vanilla pod and carefully scrape out the vanilla pulp.
- Bring the cream, sugar and vanilla pulp to a gentle simmer for 5 minutes.
- Remove the liquid from the plate and strain through a sieve.
- Remove the softened gelatine from the water and wring out the water.
- Add the gelatine to the still-warm liquid and stir until the gelatine has completely dissolved.
- Pour the liquid into small glasses.
- Chill the glasses for 3-4 hours.
- Carefully boil the raspberries until they break down into a sauce.
- Leave the raspberry sauce to cool, pour over the hardened panna cotta and serve.
- Buon appetito!
