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Vanilla panna cotta with raspberries

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Adjust Servings:
3 sheets Gelatin
250 ml Whole milk
250 ml Double cream
1 Vanilla pod
50 g Caster sugar
300 g Fresh raspberries
Powdered sugar
Mint leaves optional

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Vanilla panna cotta with raspberries

  • 10 min
  • Serves 4
  • Easy




Looking for how to make panna cotta? We’ve got a fool proof recipe for this Italian dessert and because this recipe is very easy to make with a light and creamy finish it can be paired with all sorts of fruits. Try sharp berries in the summer, lightly poached apples or pears in the autumn and spiced fruit compote in the winter. A soft and deliciously sweet dessert that you’ll want to make time and time again. 5 mins to preparation time and plenty of time to set in the fridge, make these delicious treats in advance.



To make panna cotta soak the gelatine leaves in cold water until soft. Pour the cream and double cream into a saucepan. Split the vanilla pod in half and scrape out the seeds and add to the pan. Add the sugar.


Heat the mixture slowly, stirring all the time until the sugar has dissolved. Bring just to a simmer.


Remove the cream from the heat. Remove the gelatine from the water and squeeze well. Add to the saucepan and stir well until dissolved.


Pour the mixture into four ramekins, small cups or cleaned plastic yogurt pots. Chill for at least 4 hours.

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