Panna Cotta with Raspberry Coulis

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Panna Cotta is an Italian baked cream dessert. It has to be one of the most delicious desserts in the world – it can be made a day or two in advance and stored in the fridge.


1 and 1/2 leaves of gelatine
400g single cream
40g caster sugar
1 teaspoon vanilla extract


1. Soak the gelatine in a bowl with cold water – you need about 375ml of water for this amount of gelatine (the ratio is to use 250ml water to soak each sheet of gelatine).

2. While the gelatine is soaking, add the cream and caster sugar to a non-stick pan. Bring to the boil and stir to dissolve the sugar.

3. Squeeze out the gelatine gently once it is soft and add to the hot cream and sugar mixture. Stir.

4. When the gelatine has dissolved, strain the cream. Divide the mixture into cups, moulds, glasses or ramekins, leave to cool and chill in the fridge for 4 hours at least. Serve with fresh raspberries and raspberry coulis.

For the Raspberry Coulis

200g fresh raspberries, rinsed gently and dried
1-2 teaspoons icing sugar

To make the coulis: Reserve some raspberries for decoration. Whizz the rest of the raspberries in a blender with one teaspoon of icing sugar. Add more sugar to sweeten depending on the sweetness of your fruit. Strain through a fine sieve, pressing the fruit through with a spoon. Store until ready for use. Serve with the panna cotta.

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