Vanilla Panna Cotta With Rasberry Jelly
by Sanjay Kumar, Pastry Chef, Radisson Blu MBD, Noida
INGREDIENTS: Cream: 250 ml Full cream milk: 250 ml Sugar: 150 g Vanilla extract: 5 ml Gelatin: 20 g Water: 130 ml Raspberries: 250 g Sugar: 75 g
METHOD: FOR PANNA COTTA Soak half of the gelatin in water till it gets soft and keep aside. Heat milk, cream and sugar on low heat until they start boiling. Remove from heat, add soft gelatin and mix well until completely dissolved. Mix vanilla extract. Allow to cool at room temperature. Pour panna cotta mixture into the glass and refrigerate.
FOR RASPBERRY JELLY Soak rest of the gelatin and keep aside. Place raspberries, sugar and water into a sauce pan over low heat. Slowly boil, stirring constantly. Remove from heat and add soaked gelatin. Strain the mixture through fine sieve to remove seeds. Cool at room temperature and pour very gently into the glass over the panna cotta. Refrigerate for an hour more. Garnish with berries and serve.