Panna Cotta

Ingredients

• 250g Milk
• 250g Cream
• 2 leaves of gelatin
• 60g Caster sugar
• 1 tsp Vanilla paste

Method

1. Weigh the sugar, milk & cream into a jug then pour into a saucepan & bring to a boil
2. Meanwhile, bloom the gelatin in tepid water until it become soft & mushy, then squeeze to remove excess liquid
3. Once the milk mixture is boiling, remove from heat & gently whisk in the gelatine. Then using a fine strainer, strain back into a jug
4. Take your panna cotta molds & spray lightly with baking spray, this will stop them from sticking
5. Carefully pour the mix into the molds about ½ cm from the top & allow to set for a minimum of 3 hours. Overnight is ideal
6. To finish, take a mold in your hand & using a small palette knife tilt to one side & gently pull the panna cotta away from the side then place into a bowl
7. Spoon the raspberry coulis around the side & absolutely rip in! Raspberry coulis

Raspberry Coulis

Ingredients

• 1 punnet fresh raspberries
• 1 tbls caster sugar

Method

1. Place raspberries into a small bowl & add sugar
2. Pound with a whisk gently until you start to macerate the berries & you’ll see a coulis start to form. Keep in fridge until ready to use