Panna cotta with raspberries

Put the cream, the caster sugar and the split vanilla pod in a saucepan and slowly bring up to a simmer. Turn off the heat and leave to infuse.

Meanwhile, put the gelatine leaf into a bowl with just enough water to cover it. After 4-5 minutes it will have softened completely. At that point, take the softened gelatine out of the water and put it into the saucepan with the hot cream mixture. Remove the vanilla pod. Whisk gently until the gelatine dissolves. If the cream has cooled down too much, you might need to reheat it slightly with the gelatine in it. Pour the panna cotta into ramekins or glasses, then place them in the fridge for about two hours until the panna cotta is set. Serve with fresh raspberries and mint leaves.


Panna cotta recipes: