Perfection on a plate…Panna Cotta with raspberries

Recipes / 8th Mar 2011

For me, one of the sweetest tastes this summer was enjoying a bowl of homegrown, handpicked raspberries at my parents place near Cowra, NSW.

Even better was enjoying them with Mum’s Panna Cotta! This dessert would have to be the most perfect combination of creaminess, followed by a hit of berry tang!  Gives pav a good run for it’s money!

Between me picking and eating as I go, and my dad lurking in the shed – wanting to dose the bush with ’round up’ – we’re actually lucky there were any berries left for dessert …

Panna Cotta

¼ cup water
3 ½ teaspoons Agar Agar (a flavourless gelling agent derived from cooked and pressed seaweed, used instead of powered gelatin…the humane alternative)
3 ¼ cups single or pouring cream
¾ cup icing sugar, sifted
1 vanilla bean scraped or 1 teaspoon of vanilla bean paste

Place water in a bowl and sprinkle over the gelatine. Set aside for 5 mins. Place cream, icing sugar, and vanilla in saucepan over medium low heat and simmer stirring occasionally for 5 mins, Add gelatine and cook stirring for 2 mins. Pour mixture into moulds ½ cupx8 and refrigerate for 4-6 hours or until set.

To serve, invert onto plates serve with handfuls of berries.

Makes 8

One comment

  1. I did try with 3 layers base with strbwaerry, middle with vanilla and then top layer with banana. but never took a pic to post. u know y?and u dont have to dip in hot water to remove from the cup just move a knife slowly around the corners and press slightly in the middle and invert this tip is from masterchef australia

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