mans top!

Home page > Recipes > Autumn raspberry panna cotta

Autumn raspberry panna cotta

Ingredients

For 2 servings

  • 270 ml heavy cream
  • 130 ml milk
  • 40 g sugar
  • 6 g gelatin
  • Vanilla bean pod

For the sauce

  • 180 g raspberries
  • 30 g sugar
  • Raspberries and mint for garnish

Preparation video

Pour the milk, heavy cream, sugar, and vanilla bean pod into a pot and heat. Add gelatin that has been dissolved in water, and continue heating while stirring until it starts to bubble. Once this happens, pour the heated liquid into small jars, let it cool slightly, and place it in the refrigerator until it is fully set. Meanwhile, prepare the raspberry sauce. Place the raspberries and sugar in a bowl and blend thoroughly.
Then, strain the blended mixture carefully through a sieve to remove the seeds. Take the jars with the set mixture out of the refrigerator, pour the raspberry sauce over them, and decorate with raspberries and mint leaves.
Enjoy!

Autumn raspberry panna cotta

Preparation

Difficult 1h

Pour the milk, heavy cream, sugar, and vanilla bean pod into a pot and heat. Add gelatin that has been dissolved in water, and continue heating while stirring until it starts to bubble. Once this happens, pour the heated liquid into small jars, let it cool slightly, and place it in the refrigerator until it is fully set. Meanwhile, prepare the raspberry sauce. Place the raspberries and sugar in a bowl and blend thoroughly.
Then, strain the blended mixture carefully through a sieve to remove the seeds. Take the jars with the set mixture out of the refrigerator, pour the raspberry sauce over them, and decorate with raspberries and mint leaves.
Enjoy!

Autumn raspberry panna cotta

Autumn raspberry panna cotta
1h Difficult

Ingredients

For 2 servings

  • 270 ml heavy cream
  • 130 ml milk
  • 40 g sugar
  • 6 g gelatin
  • Vanilla bean pod

For the sauce

  • 180 g raspberries
  • 30 g sugar
  • Raspberries and mint for garnish

Preparation

Pour the milk, heavy cream, sugar, and vanilla bean pod into a pot and heat. Add gelatin that has been dissolved in water, and continue heating while stirring until it starts to bubble. Once this happens, pour the heated liquid into small jars, let it cool slightly, and place it in the refrigerator until it is fully set. Meanwhile, prepare the raspberry sauce. Place the raspberries and sugar in a bowl and blend thoroughly.
Then, strain the blended mixture carefully through a sieve to remove the seeds. Take the jars with the set mixture out of the refrigerator, pour the raspberry sauce over them, and decorate with raspberries and mint leaves.
Enjoy!