Panna cotta with raspberries
Instructions
Put to soak the gelatine in a bowl with cold water.
Pour the cream in a saucepan and heat it to moderate heat; remove from heat before it to boil and immediately add the sugar, the vanilla and the isinglass, drained well squeezed.
Mix thoroughly with a wooden spoon, for be sure to completely melt the ingredients added.
Transfer the mixture into a mold shaped like a donut with a capacity of 1.
5 l, let it cool to room temperature and then pass in the refrigerator to harden for 2-3 hours.
When serving, put the panna cotta on a serving dish, garnish with raspberries and mint leaves well cleansing and sprinkle with the toasted almonds and chopped.
Ingredients and dosing for 6 persons
- 100 cl of liquid fresh cream
- 25 g of isinglass
- 40 g of sugar
- 1 sachet of vanilla powder
- 3 sprigs of fresh mint
- 1 tablespoon of chopped roasted almonds
- 400 g of raspberries