Raspberry Panna cotta with balsamic bite


Малиновая панна-котта с бальзамическим укусомThis Italian dessert is perfectly refreshing and vitaminiziruet. Before serving it garnish with mint leaves.

  • sheet gelatin: 10 g
  • heavy cream: 400 ml
  • milk: 200 ml
  • sugar: 80 g
  • raspberry: 300 g
  • For decoration::
  • raspberry: 250 g
  • balsamic vinegar: 1 tbsp
  • powdered sugar: 2 tbsp

Cooking time: more than 180 min. | Number of servings: 3 servings

1. Soak gelatin in cold water for 5-10 minutes.

2. Combine the milk, cream and sugar, bring to a boil. Remove the mixture from the heat and let cool to 70-75 C. Add the squeezed out gelatine, stir until dissolved and allow to cool to room temperature.

3. The raspberries blend them, strain through a sieve and add milk-cream mixture, stir. Pour in molds and put in refrigerator until firm.

4. Half of the raspberries to decorate the mash with a fork, add the powder and balsamic vinegar. Allow to infuse for 1 hour.

5. Spread raspberry puree over the frozen Panna cotta. Then spread the remaining raspberries and sprinkle with sifted powdered sugar.

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