Ingredients Serves 8
For the Pannacotta
- 6 gelatine leaves500ml milk500ml double cream2 vanilla pods, split lengthways,seeds scraped out25g/1oz sugarFor the sauce175g/6oz sugar75ml/2fl oz water
- 350g/12oz raspberries
To serve4 sprigs fresh mintFresh Raspberries
Preparation method
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For the panna cotta, soak the gelatine leaves in a little cold water until soft.
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Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard.
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Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved.
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Divide the mixture among 4 Dariole Moulds and leave to cool. Place into the fridge for at least 2 hours, until set.
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For the sauce, place the sugar, water and frozen Raspberries into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved and sauce thickens.
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Take the pan off the heat and using a hand blender, blend the sauce until smooth. Pass the sauce through a sieve into a bowl and stir in the fresh raspberries.
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To serve, turn each panna cotta out onto a serving plate. Spoon on the sauce and garnish with a sprig of mint.