26 June 2014

Raspberry Panna Cotta

Hello!! It has been quite a long time since my last publication, but as a lot of you probably know I went on vacation. I spend some days in the beautiful Algarve, in the south of Portugal. You can check some of the pictures I took on my instagram. If you have the chance you have to go! Lovely lanscapes, amazing views, nice people and the most important delicious and cheap food almos everywhere. 
Todays I have a soft and yummy panna cotta with raspberries, and the raspberries are from my little orchard! yes! well acutally the amount you see in the picture was all I could get last weekend and I top this dessert. For the coulis in the base I used frozen ones. I would wish to have a bigger orchard.

Raspberry Panna Cotta
serves 6 
200 g raspberries
zest and juice of half lemon
2 tablespoons sugar

panna cotta: 
250 ml heavy cream
250 ml whole milk
50 g sugar
3 gelatin sheets
5 cardamom seeds
1 vanilla stick
fresh raspberries for topping

For the coulis blend de raspberries first. Combine the sugar and the raspberries in a saucepand and bring it to boil. Add the juice and the grate of the lemon and stir until thinkens. Let it cool down for a while and divide it among the pots. Place them in the fridge while you prepare the panna cotta.

Heat the heavy cream, the milk and  sugar in a saucepan with the vanilla and the cardamom pods open. Bring it to simmer for about 5 minutes. Remove from the heat, cover an leave to infuse for 20 minutes. In the meanwhile put the gelatin into a bowl with cold water for 5 minutes. 
Remove vanilla and cardamom and if too cold heat it for a while before you add the gelatin. 
Drain the gelatin and add it to the mixture, stir and divide the mixture among the pots.

Refrigerate until set and thoroughly chilled, 3-4 hours or better overnight.
Top with fresh raspberries.

If you like panna cotta you can check out this chocolate one.
What's about you, any special plans for the summer?

Enjoy your week

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