Panna cotta with raspberry cream

Panna cotta with raspberry cream


7 people made this

About this recipe: I think panna cotta has to be served with fruit and as fresh berries are so expensive, especially during the winter, I've invented this version with raspberry jam. Panna cotta needs to be left to cool for about 2 hours in the refrigerator.


Serves: 4 

  • 1 vanilla bean
  • 250ml milk
  • 150g cream
  • 50g sugar
  • 3 sheets gelatine
  • 4 tablespoons raspberry jam

Prep:15min  ›  Cook:7min  ›  Extra time:2hr chilling  ›  Ready in:2hr22min 

  1. Cut open the vanilla bean lengthways and scrape out the pulp. Put the milk, cream, sugar and vanilla bean and pulp into a pan and boil.
  2. Soak gelatine in cold water and dissolve into the hot milk by stirring.
  3. Divide half of the mixture into 4 glasses and leave to set for about 1 hour in the refrigerator.
  4. Mix the remaining milk with the raspberry jam and press through a fine sieve.
  5. Fill the glasses with the raspberry cream and return to the fridge for about 45 minutes, or until serving.

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