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  1. Home
  2. italian dessert recipe

Pannacotta with Raspberries

Looking for a dinner party recipe idea that will really impress? Well go no further ... - by Barbara Northwood
  • 11 Mar 2019
Pannacotta with Raspberries
easy - Serves 6
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This light Pannacotta with Raspberries is one of the most popular Italian desserts – and it’s really easy to make.

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

  1. 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.

  2. 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.

  3. 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

  • desserts for spring
  • italian dessert recipe
  • quick dessert recipes
  • nut free dessert recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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