This is a delicious dessert from Italy. So simple to make, yet loved by everyone. This makes 6-8 servings. Split the recipe in half if you only serve for 3-4 people.
7.5 dl. heavy cream
5 gelatin plates
1 tsp. raspberry coulis
Servings: 6 servings
Preparation time: 20 minutes
Cooling time: 2-3 hours
Total time: 3 hours
Soak the gelatin plates in water for 5 min, then rinse them with water. Grip to squeeze water out of the plates.
Add cream, sugar and lemon balm/thyme to a pot, and bring to a boil. (remember to stir as it comes to a boil)
Pour through a colander to strain out the leaves
Add gelatin plates.
Poor into 6 ”martini” glasses, or a similar shaped form.
Zest/shred some lemon peel over the glasses with panna cotta to garnish
Leave them in the fridge for about 3 hours.
Add strawberries and coulis on top.
A quick recipe for Raspberry coulis
200g refined sugar.
Add a few drops of liquid vanilla extract.
– Mix all the ingredients in a medium-sized casserole and bring to a boil.
– Let it simmer for about 30 minutes.
– Use a sift to separate the juice from the berries.
– Pour onto a ”chefs” squeeze bottle
– Cool in fridge for 24 hours