Delicious yet simple dessert pots
These little pots of panna cotta are topped with a raspberry sauce and some fresh raspberries. These are very quick and easy to make. We often make these for a party or when hosting and they never fail to please! Whilst there is not much cooking time, it is best to allow the dessert to set for a few hours in the fridge.
Servings
12
Prep time:
5min
Cook time:
15min, setting
Difficulty:
Easy
Ingredients
- 3 gelatine leaves or 1 sachet of gelatine powder (12g)
- 250ml milk
- 250ml double cream
- 40g sugar
- 25g unsalted butter
- 225g fresh raspberries
Feel free to swap the fresh raspberries for frozen berries- just adjust the cooking time accordingly.
You can also swap the raspberries for other types of berries. Strawberries, for example, would work really well in this recipe.
Step by Step Instructions
Step 1
First, prepare the gelatine: if using powder, mix this in around 100ml of hot water. If using gelatine leaves, place these in a small bowl of cold water to soften.
Step 2
Combine the milk and double cream in a pan, and add 30g of the sugar. Simmer gently.
Once all combined, add the gelatine powder. If using the leaves, take these out of the water and add to the pan. Mix the gelatine in, until well combined.
Step 3
Pour the mixture into glasses. Place into the fridge to set for at least 4 hours.
Step 4
Once the panna cotta has been in the fridge for at least 3 hours and has set a bit, you can prepare the raspberry sauce.
Step 5
Melt the butter in a pan, and then add half the berries and the remaining sugar. Cook on medium heat for a few minutes until the berries are broken down.
Step 6
Pour the sauce onto the panna cotta- it should just sit on top. If it sinks in, it means the panna cotta is not yet set and needs to be left in the fridge for longer before the sauce can be added.
Step 6
Place back into the fridge for the remaining setting time.
Step 7
The panna cotta should now be set. Just before serving, top with the remaining berries. Enjoy!
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