Vanilla Panna Cotta With Raspberry Gelee

Vanilla Panna Cotta With Raspberry Gelee

if there's anything i'm willing to splurge on, it must be fresh berries. despite the fact that berries are so expensive (raspberries are about $10.50 a 170g punnet, and blackberries $8.50), i keep on buying them. i love how they taste, but most of all, i love how elegant they look on desserts =) this recipe is taken from my newly acquired cookbook - just desserts and other baked treats by daniel tay (he's the CEO of bakerzin). taste wise, not too bad but i find it a tad creamy for my liking. i should have expected it since the recipe uses just cream, no milk. usually milk is used in most panna cotta recipes but not this one so its almost like eating cream straight from the tub. if im making this again, i'll use 1/2 cream & 1/2 milk. then again, taste is subjective so it might just appeal to some of you!

ingredients (makes 3-4 small glasses) :

for the vanilla panna cotta :

350ml single or pouring cream (i used nestle's tinned cream)

45g caster sugar

1/2 vanilla bean, seeds scraped & pod reserved or 1 tsp vanilla extract

1 tbsp water

2g gelatine sheet, soaked in cold water prior to using

for the raspberry gelee :

85ml raspberry puree

20g sugar

1g gelatine sheet, soaked in cold water prior to using

fresh berries or fruits of your choice for garnishing

directions :

1. for the panna cotta, place cream, sugar, vanilla pod & seeds or extract & water in a pot. bring to a gentle simmer over medium heat, stirring until the sugar has completely dissolved. stir in softened gelatine until completely melted. strain mixture and set aside to cool before pouring into small glasses. refrigerate for about 3 hrs or until set.

2. to make raspberry gelee, place water, raspberry puree & sugar in a pot. bring to a boil over low heat, stirring until sugar has dissolved. add in softened gelatine and stir until completely melted. remove from heat and set aside to cool. when the panna cotta has set, pour gelee on top and further chill until firm.

3. garnish with berries or fruits before serving.