Vanilla Raspberry Pannacotta

• Gluten free

• Produce

  • 1 1/2 cups Raspberries, Fresh or frozen

• Baking & Spices

  • 60 g Castor sugar
  • 1/2 cup Sugar
  • 1 Vanilla pod

• Dairy

  • 2 cups Cream

• Desserts

  • 1 1/2 Sheets Gelatin, Leaves
  • 2 Sheets Of gelatin, leaves

• Liquids

  • 1 1/2 cup Water

Found on baking-ginger.com

Description

Ingredients

• 2 Sheets/leaves of Gelatin
• 60g Castor Sugar
• 1 Vanilla Pod
• 2 Cups Cream
• 1 Cup Cold Water
• 1 1/2 Cups Raspberries (fresh or frozen)
• 1/2 Cup Sugar
• 1/2 Cup Water
• 1 1/2 Sheets/Leaves Gelatin

Directions

• Place gelatin sheets in a bowl with the cold water and allow to sit for 5-10min.
• Meanwile, mix together the cream,sugar and vanilla (seeds scraped from the pod) in a saucepan and allow to simmer.
• Remove the gelatin from the water, squeezing out any excess water.
• Remove the cream mixture from the heat and stir in the gelatin until dissolved and mixed in properly.
• Place glasses in muffin tins (or small bowls) at an angle and pour in the pannacotta mixture.
• Place the muffin tin with the glasses in the fridge and allow to set for atleast 5 hours.
• Place gelatin in the cold water and allow to sit for 5-10min.
• Add all the remaining ingredients into a pot and allow to simmer while stirring for about 10min.
• Remove the gelatin from the cold water and squeeze out any excess water.
• Remove the raspberry mixture from the heat and stir in the gelatin.
• Allow the mixture to cool slightly, then pour it gently over the vanilla layer.
• Place glasses back into the fridge and allow to set overnight.
• Enjoy.