Ingredients
2 leaves gelatine
568ml pot single cream
1 vanilla pod, split
1 tsp vanilla extract
85g/3oz white caster sugar
1 tbsp dark rum
300g/10oz fresh raspberries
Method
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Soak the gelatine in a bowl of ice cold water until soft. Tip the cream, vanilla pod, vanilla extract and 50g/2oz sugar into a heavy-based saucepan and bring to the boil, stirring to dissolve the sugar.
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Take off the heat and add the soaked gelatine leaf and the rum. Stir well until the gelatine has dissolved. Pass through a fine sieve into a jug and pour into 6 moulds (ramekins, dariole moulds or small glasses). Chill for at least 4 hours to set.
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Liquidise half the raspberries with the remaining sugar and 3 tbsp water. Pass through a sieve and set the sauce aside. To serve the panacottas, dip the moulds into a bowl of hot water to loosen them, then turn out onto plates. Drizzle the sauce around each pannacotta and scatter over a few whole raspberries.
PER SERVING
266 kcalories, protein 6g, carbohydrate 20g, fat 18g, saturated fat 11g, fibre 1g, added sugar 15g, salt 0.1g
