Panna cotta
30 min385 kcal each
Piedmont's "cooked cream": vanilla cream set with a little gelatine and served with a sharp raspberry sauce.
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Plan this recipeIngredients
for 6 servings- Heavy cream500 ml
- Whole milk100 ml
- Sugar100 g
- Gelatine (leaf or powder)8 g
- Raspberries250 g
- Lemon juice1 tbsp
- Vanilla extract1 tsp
Method
Prep 20 min · cook 10 min- Soak the gelatine in cold water for 10 minutes.
- Heat the cream, milk, 70 g of the sugar and the vanilla until just below boiling.
- Off the heat, stir in the squeezed-out gelatine until dissolved.
- Pour into six moulds, cool, then chill for at least 4 hours.
- For the sauce, simmer the raspberries with the rest of the sugar and the lemon juice for 5 minutes, sieve and cool.
- Dip the moulds briefly in hot water, turn out and serve with the sauce. Keeps 3 days.
Nutrition
per servingCal
385
Protein
4.56g
Carbs
25g
Fat
31g
Of 22g of sugar per serving, 17g is added sugar.
Of 31g of fat per serving, 20g is saturated.
