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Vanilla Panacotta  With Raspberries

Vanilla Panacotta With Raspberries

 Prep.Time: 30 mins
 Cook.Time: 20 mins +
  12 hrs to set in fridge
 Difficulty: Moderate
 Serves: 4


 1 Saucepan
 Small Bowl
 Sharp Knife
 Chopping Board
 Wooden Spoon
 4 Martini Glasses


 250ml/½pt Milk
 250ml/½pt Double Cream
 2 Gelatine Leaves
 1 Vanilla Pod
   (cut in half lengthways)
 Small Punnett of
   Fresh Raspberries


Place the gelatine leaves in cold water and allow to soak for about 10 minutes.
Mix milk, cream, and vanilla pod in a saucepan.
Put on a medium heat and bring slowly to the boil.
Squeeze the gelatine leaves in your hand to remove most of the water.
Add them to the saucepan and stir well until dissolved.
Remove from heat and strain mixture through a sieve.
Pour into 4 martini glasses and refrigerate for 12 hours.
Before serving garnish with raspberries.

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