Raspberry Panna Cotta

There were some new season raspberries in the shop, rather tart, but ideal for topping this solution for a pudding which needed to be free from eggs.

To make six portions, using my 150mL ramekins, I used the following:

  • 450mL semi skimmed milk (full cream is fine, it doesn’t matter that much in relation to the cream)
  • 450mL double cream
  • 150g caster sugar
  • one vanilla pod
  • gelatin (either leaf or powdered; see below)

And for the topping:

  • 300g raspberries (frozen is fine, but fresh is better)
  • 30g caster sugar

Start by looking at the instructions on your packet of gelatin. Work out how much you would need to set 900mL of liquid, and then halve it. The last thing you want is vanilla flavoured rubber.

Put the cream, milk and sugar in a small saucepan on a low heat. (If you’re using leaf gelatin, put the leaves in a small bowl of cold water to soak, now.)

Meanwhile, eviscerate the vanilla pod and add the seeds to the saucepan. Stir, both to help dissolve the sugar, and to break up the vanilla seeds, which like to clump together. When it’s on the verge of boiling, turn the heat off, and add the gelatin. If it’s leaf gelatin, you’ll need to wrangle it out of the water in which it has been soaking, and give it a good squeeze, hopefully without it slipping out of your hands.

Give the raspberries a good wash, and drain. Pop the wet raspberries, and the 30g of caster sugar into another saucepan, and gently heat, stirring occasionally. You might also like to occasionally stir the milk/cream mix, to stop a skin from forming.

When the raspberries have oozed some juice, and it’s starting simmer, turn the heat off. Cover and put to one side, somewhere cool, or in the fridge.

Pour the milk + cream mixture into the ramekins, cover with cling film and put into the fridge to set. This will take around six hours, or just leave overnight. The cling wrap is important, as otherwise they will develop a leathery skin.

Once the cream has set, divide the cold raspberry mix between the ramekins, and gently smooth to create an even topping. Remember, they’ll be fairly wobbly, so don’t rush in.

Serve immediately.


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