Vanilla Strawberry Panna Cotta
Panna Cotta
  • 6 Gelatin Sheets
  • 500ml Sour Cream
  • 100ml Milk
  • 80g Sugar
  • 1tsp Vanilla Extract
  • 1cup Pure raspberries
  • 1cup Sugar
Panna Cotta
  1. Sprinkle gelatine over cold water in a bowl and let stand 2 minutes to soften
  2. Combine the sour cream, milk, sugar and vanilla in a sauce pan and slowly heat stirring continuously
  3. Once the gelatine is soft, remove from the water, squeeze out excess and add them to thecream mix
  4. Whisk until the gelatine has dissolved
  5. Divide the cream into 6 ramekins or little bowls
  6. Let them set for 2 hours in the fridge
  1. Puree Raspberries with 1 tbsp of water in a blender until very smooth.
  2. Than pour through a fine-mesh sieve into a bowl, pressing on and discarding solids
  3. Put raspberries and sugar into a pan and bring to the boil. Simmer for about 5 minutes
  4. Remove and let it cool a little.
  5. To remove from ramkins gently slide a knife around the edge, and invert the ramkin onto a plate. Tap the bottom of ramkin until panna cotta is released.
  6. Drizzle with the raspberries coulis