Raspberry Panna Cotta
The Italian classic, flavoured with fresh raspberries and honey — with the perfect wobble.
Ingredients
- 10g gelatine leaves (about 5)
- 240ml double cream
- 210ml whole milk
- 50g honey (or a little more if the fruit is particularly tart)
- 375g raspberries, plus extra to serve
Instructions
- Soak the gelatine leaves in a bowl of cold water until floppy. Heat the cream, milk and honey in a small pan until the honey dissolves and the mixture is hand hot.
- Wring the water from the gelatine and stir the softened leaves into the hot cream until completely dissolved. Pass through a sieve into a jug set in cold water, then leave to cool to just warm, stirring occasionally.
- Meanwhile, mash the raspberries to a smooth pulp, and lightly grease four smooth-sided dishes or coffee cups with neutral oil (if planning to unmould them).
- Once the cream mixture is fairly cool but not yet setting, stir in the puréed raspberries, then divide between the greased moulds. Cover and chill for 2-3 hours, until firm.
- To turn out, dip each mould briefly in warm water for 10-15 seconds (without letting water touch the panna cotta), then run a small flexible knife around the edge to loosen.
- Put a plate over the top, invert and give the base of the mould a sharp tap. The panna cotta should come away cleanly — if not, repeat the warm water dip. Serve with extra raspberries on the side.