Panna cotta with mush of fresh raspberries
Time
Preparation time: 10 min.
Cooking or baking time: 15 min.
Rest period: 3 hours
Total preparation time: 3 hours 25 minutes
Today I wanted a delicious and easy-to-make dessert, so I decided to make Pannacotta with Mus of fresh raspberries. It takes only a few ingredients and not too much time to make the dessert, but wait until the pannacotta has set and you can serve it.
But the taste immediately compensates for this time of waiting while eating.
Ingredients for 2 servings
- 200 ml of cream
- 30 g of sugar
- 1/2 vanilla bar or alternatively 1 part genuine vanilla extract
- 1 1/2 sheets of gelatin
For the Mus:
- 250 g fresh raspberries
- 30 g of sugar
- some chopped pistachios for decoration
preparation
- The vanilla bar is sliced in length and boiled together with the cream and sugar with stirring. Now the heat is switched down a bit and the cream should simmer with occasional stirring for another 10 to 15 minutes.
- In the meantime, the gelatine leaves are soaked in cold water.
- Some of the raspberries are retained for decoration and the remainder, together with the sugar, is ground to a fine mash with a blender and this should be passed through a sieve so that the fine kernels remain and do not get caught between the teeth when eating.
- Now the cream is taken off the stove and - when using the vanilla bar - still poured through a sieve, so that coarse parts of the rod are filtered out. This is of course not necessary when using vanilla extract.
- Now the gelatin is well expressed and stirred with the whisk under the cream until it has completely dissolved. The Pannacotta is now poured into two small bowls or bowls and should be frozen in the fridge for 2 to 3 hours.
- After this rest period, the bowls are dipped in hot water and the pannacotta can be released from the glasses and dumped on dessert plates.
- The retained raspberries are put on for decoration and the raspberries are spread evenly around and on the dessert. A little more color bring some chopped pistachio kernels and already can be eaten.
If there is something left over from the mus, this can of course like z. B. stirred together with fresh natural yoghurt and eaten.
The Pannacotta really tastes really fresh and delicious and is not too sweet!
