Vanilla Pannacotta with Frozen Raspberries
Servings: 4
Notes
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.