Appropriate for 5 servings
- 350ml milk
- 300gr raspberries
- 4 leaves of gelatine
- 50gr crème fraîche
- 7 to 8 tablespoons sugar
- Some butter (for the greasing)
- Put the gelatine leaves in a bowl with cold water, just enough to cover the leaves, and soak them for about 5 minutes until they soften.
- Pour the milk into a pan and heat just enough so that it nearly boils.
- Squeeze the gelatine leaves off the water, so as to get rid of the excess water.
- Stir the gelatine leaves into the milk until they are completely dissolved and let the mixture cool off for a bit.
- Press half of the raspberries until they turn in a puree and remove the seeds.
- Mix the raspberry puree with the crème fraîche and the sugar until they become a mixture.
- Pour some of the milk mixture and stir until it becomes smooth. Add the rest of the milk mixture little by little and stir.
- Grease 5 ramekins lightly with some butter and pour in the mixture.
- Put the ramekins in the fridge for 4 to 6 hours.
- Tap the bottom of the ramekins or dip it in hot water to remove the Pana Cottas from the ramekins and onto plates.
- Garnish your Pana Cottas with the remaining raspberries and serve!
“Pana Cotta With Raspberries” is going be the recipe for us to see today! Pana Cotta is a traditional Italian dessert and it means “cooked cream” in English. It comes from the Italian region, Piedmont and it made its official appearance in the 1960’s.
While cream, gelatine and sugar are its main ingredients, you will see that it can be accompanied with a quite wide variety of flavors, such as coffee, different kinds of berries, caramel, etc.
A Fortified Muscat would be a great dessert wine to pair with the Pana Cotta With Raspberries dessert!
Care to see if I am right? Give it a try!A Fortified Muscat would be a great dessert wine to pair with the Pana Cotta With Raspberries… Click To Tweet