Panna Cotta with Raspberry Sauce

Panna Cotta with Raspberry Sauce

Difficulty: Easy Time: +60 min.

INGREDIENTS (4 people):- 3 dl of liquid cream
- 2 dl whole milk
- 60 g of sugar
- 4 jelly sheets
- 1 vanilla branch.
For the sauce:- 200 g of raspberries
- 4 tablespoons sugar

Put the jelly leaves in a bowl With cold water to hydrate. Let them soak for 5 minutes. When they have softened, drain them to remove as much water as possible.

Put a saucepan on the fire with the cream and milk, the vanilla branch, open and without the seeds, and the sugar; stir. When the mixture begins to boil, turn off the heat. Let the mixture temper. Remove the vanilla pod. Add the gelatin and stir until completely dissolved. Strain the mixture and put it into molds. Let cool and put in the fridge for at least 8 hours approx.

Put a saucepan on the fire with raspberries and sugar. Lightly crush the raspberries with a fork and cook 10-15 minutes over medium-low heat. Once the panna cotta has solidified, unmold on a plate and cover with the raspberry sauce. Decorate with whole fruits.

Use silicone cupcake molds to present the panna cotta as if it were a flan.

If you prefer you can distribute the dessert in glass cups, which should not be unmold.

The chef's trick: If you want the sauce to be finer, strain it to remove the seeds from the raspberries, which can be annoying at mealtime.
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