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Panna Cotta

Comments
The pure desert that looks astonishing: the white with a purple dash.

Ingredients

    Preparation

    Simmer the cream, vanilla and sugar for 5 min.

    Soak the gelatine leaves in a small bowl of cold water for about 5 min.

    Let the cream cool down a bit and whisk in the gelatine leaves (squeezed from the water).

    Have small forms, rinsed with cold water, ready. Fill the liquid into the forms, let it cool out, then put them into the fridge for about 3-4 hours.

    Serve

    To serve, quickly bath the form with the panna cotta in hot water, turn each panna cotta out onto a serving plate. Spoon over the berry sauce and garnish with a sprig of mint.

    Fresh Berry Sauce

    • 2 Tbs sugar
    • 350g/12oz raspberries or berry mix

    Blend berries with sugar (or honey) and pour decoratively around the panna cotta.

    The berries can be fresh or deep frozen.

    Extra: add a splash liqueur (Grand Marnier, cherry, Triple Sec etc) to the blend.

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