Panna Cotta with Raspberry Compote and Baby Donuts
Have you ever seen a prettier dessert than this Panna Cotta with Raspberry Compote and Baby Donuts? Despite looking so impressive it is simple to make and tastes just perfect!
Ingredients
- 600ml double cream
- 1 tbs caster sugar
- 1 tsp vanilla bean paste
- 4 gelatine leaves, soaked in cold water for 5 mins
- 400g raspberries, blitzed and sieved
- Fresh raspberries to garnish
To serve:
- Baby donuts and mint sprigs and raspberry sorbet
Method
Bring the cream to the boil with the vanilla and sugar. Take off the heat then squeeze out the water from the gelatine and whisk into the cream. Cool and pour into ramekins/heart shape moulds and chill in the fridge for 4 hours.
To serve, turn out the panna cotta, spoon over the sauce and garnish with donuts, raspberries sorbet and mint!
Ingredients
- 600ml double cream
- 1 tbs caster sugar
- 1 tsp vanilla bean paste
- 4 gelatine leaves, soaked in cold water for 5 mins
- 400g raspberries, blitzed and sieved
- Fresh raspberries to garnish
To serve:
- Baby donuts and mint sprigs and raspberry sorbet
Method
Bring the cream to the boil with the vanilla and sugar. Take off the heat then squeeze out the water from the gelatine and whisk into the cream. Cool and pour into ramekins/heart shape moulds and chill in the fridge for 4 hours.
To serve, turn out the panna cotta, spoon over the sauce and garnish with donuts, raspberries sorbet and mint!
