Light, creamy panna cotta served with mini doughnuts and a raspberry sauce. Equipment and preparation: For this recipe you will need 10 dariole moulds.
For the panna cotta
- 1 litre/1¾ pint double cream
- 200g/7oz caster sugar
- 10 sheets gelatine, soaked in cold water for 5 minutes
- 40 raspberries (approximately 2 punnets)
- 1kg/2lb 4oz raspberries
- 200g/7oz caster sugar, to coat the doughnuts
- raspberries and mint leaves, to decorate
By Mary Berry
See more panna cotta recipes (13)
By Mary Berry
See more raspberry recipes (241)
James Martin cooks Buttermilk panna cotta with mini doughnuts, raspberry jelly and mascarpone
FAQ
Why is my panna cotta rubbery?
What does panna cotta mean in Italy?
Why doesn’t my panna cotta set?
How do you make panna cotta ice cream?
Bring the cream to the boil with the vanilla and sugar. Take off the heat then squeeze out the water from the gelatine and whisk into the cream. Cool and pour into ramekins/heart shape moulds and chill in the fridge for 4 hours. To serve, turn out the panna cotta, spoon over the sauce and garnish with donuts, raspberries sorbet and mint!
How do you make a honeycomb panna cotta?
To make the honeycomb, heat the sugar, honey, glucose and water to 175c, then cool till the mixture reaches 120c. Whisk in the bicarb and pour onto a slip mat. To serve turn out the panna cotta, spoon over the strawberry sauce and garnish with honeycomb strawberries and mint.
How do you make panna cotta?
The gelatine is dissolved in warm milk, while the cream and sugar are heated together in a separate pan, and then the two are combined in the serving dish. Although this one is far too solid – almost chewy – the flavour is the best yet; creamy without being sickly. Angela Hartnett’s recipe panna cotta. Photograph: Felicity Cloake for the Guardian
How do you make a panna cotta sandwich?
Pour the milk mixture through a sieve into a large glass measuring cup or other heat-proof container with a pouring spout. Add the cream and stir to combine. Divide the mixture among the prepared ramekins, cover with plastic wrap, and refrigerate until set, at least 4 hours. Serve the panna cottas directly from the ramekins, or unmold if desired.