Carrot and Almond Cake
20
min
Easy
Raspberry Panna Cotta by Max Mariola
Recipe for panna cotta with raspberry sauce by Max Mariola. Ingredients and method in a few simple steps.
- Difficulty
- Easy
- Prep Time
- 300 min
- Cook Time
- 30 min
- Servings
- 4 people
Ingredients
- Vanilla Pods, 1
- Panna Cotta Mix, 1 bag
- Vanilla powdered sugar (250 g box), 40 g
- cream, 250 g
- milk, 250 ml
- raspberries, 250 g
- lemon juice, 2 tablespoons
- mint, to taste
Method
Pour the fresh cream and milk into a saucepan, add the vanilla pod split lengthwise along with the seeds previously scraped out. Heat over low heat until it reaches a boil.
After the required time, remove from the heat and add the panna cotta mix to the hot cream and milk. Whisk well until completely dissolved. Remove the vanilla pod. Put the mixture back on the heat and, stirring constantly, cook for 4 minutes.
Prepare 4 glasses of your choice and a tray. Carefully pour the panna cotta into the glasses (filling them halfway). Place the tray with the glasses in the refrigerator for about 4–5 hours until set.
Next, gently rinse the raspberries (set some aside for decoration) and blend them with the vanilla powdered sugar and lemon juice until you obtain a purée. For an even smoother raspberry sauce, strain it through a sieve to remove the seeds. Pour the sauce into the glasses over the set panna cotta, up to the top. Before serving, garnish with a few fresh raspberries and a mint leaf.
