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Raspberry Panna Cotta
206'
Ingredients
Servings
-
7 Portions
+
NESTLE SCM Reg MP12(2x370g)PR Bowl Fr XA
370 grams NESTLE SCM Reg MP12(2x370g)PR Bowl Fr XA
Cream, fluid, light whipping
1 gram Cream, fluid, light whipping
SBUX Vanilla Syrup 6x1.2L XA
1 gram SBUX Vanilla Syrup 6x1.2L XA
Jams and preserves
320 Units Jams and preserves
Raspberries, raw
47 Units Raspberries, raw
fresh mint, chopped
53 grams fresh mint, chopped
Raspberry Panna Cotta
Nutri value
Instructions
7 Steps
206'
Total
15'Preparation
5'Cooking
6'Waiting
Utensils
Spoon
Sieve
Mason Jars
Ice Cube Tray
Refrigerator
Bowl
Sauce pan
Step by step
1 of 7
5'
Step 1
In bowl soak gelatin paper with ice cubes and water.
Keep handy:
Ice Cube Tray
Bowl
Check
2 of 7
5'
Step 2
Using a small pot, reheat fresh cream with vanilla syrup and nestle® condensed milk. Make sure that the temperature does not reach more than 80 degrees.
Keep handy:
Sauce pan
Check
3 of 7
5'
Step 3
Strain gelatin paper from ice and water and then add to cream mixture.
Keep handy:
Spoon
Sieve
Bowl
Check
4 of 7
5'
Step 4
Mix well to ensure all gelatin is melted.
Keep handy:
Spoon
Sauce pan
Check
5 of 7
180'
Step 5
Place in a glass jar and refrigerate for 3 hours.
Keep handy:
Mason Jars
Refrigerator
Check
6 of 7
5'
Step 6
Top with raspberry jam or sauce, fresh raspberry, and mint leaves.
Keep handy:
Spoon
Sauce pan
Check
7 of 7
1'
Step 6
Serve cold below 7 degrees.
Check
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Raspberry Panna Cotta
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