Don't let the word 'pannacotta' put you off this decadent dessert. I used to think it was going to take me all sorts of thermometers and setting agents to get this right but it's not that much of a drama at all. It's actually very quick to make and the slippery, melting texture is just perfect for frozen raspberries.
Simple Vanilla Bean Pannacotta with Frozen Raspberries
You'll need
250ml full fat milk
250ml double cream
25g granulated sugar
1 heaped tsp vanilla bean paste
Your choice of gelling agent. I used 3g Vegetarian gel powder for the quantities above
4 large ramekins or mini glasses as shown
Raspberry flavoured cordial or Vimto or Ribena will do
Raspberries from the freezer
To make it
Put the milk, cream and sugar into a heavy bottomed saucepan and heat so the sugar is fully dissolved. Do not go past a simmer and keep stirring gently.
Add in the gel powder and simmer for a few minutes. It will thicken noticeably.
Stir in the vanilla bean paste and then pour it out into the glasses so they are all equally filled.
Leave the glasses to cool completely and then put them in the fridge.
When you are ready to serve, pour over some cordial and top with the frozen raspberries.
You could top this with any fruit really - mangoes with mango purée underneath, strawberries with some slushy jam, blueberries and lemon curd....