For our ‘Sweet Treat’ feature, we bring you a taste bud-tingling, saliva-inducing recipe every week.
Whether you simply want to put your baking skills to the test or fancy treating your colleagues to something tasty, this is where to come.
This week the recipe is for Panna Cotta with Raspberries, courtesy of Rachel Allen’s website…
Ingredients:
- 300ml (10fl oz) cream
- 25g (1oz) caster sugar
- 1 vanilla pod, split, see my Tip, above
- 1 leaf of gelatine
- Fresh raspberries, to serve
- Mint leaves, to serve
Method:
1. 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.
2. Meanwhile, put the gelatine leaf into a bowl with just enough water to cover it. After 4-5 minutes it will have softened completely.
3. At that point, take the softened gelatine out of the water and put it into the saucepan with the hot cream mixture.
4. 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.
5. Pour the panna cotta into ramekins or glasses, then place them in the fridge for about two hours until the panna cotta is set.
6. Serve with fresh raspberries and mint leaves.
