Raspberry Panna Cotta 覆盆子奶冻

Panna cotta is a classic, delicate Italian pudding dessert with a smooth custard like texture. It can be made 1 or 2 days in advance and it’s so easy to make this dessert at home. You can either top it with a coulis, or chocolate or caramel sauce.  This raspberry panna cotta  is definitely a Christmas dessert that will impress your guests when served. The pudding and raspberry sauce pair well, and looked really festive. It’s also a healthier dessert as there is very little sugar added. Raspberry Panna Cotta   Save Print Prep time Cook time Total time   Author: Ann Low Serves: 6 cups Ingredients 300ml whipping cream 150ml fresh milk 75g sugar 1 tsp gelatin powder (about 7g), soak with 1 tbsp of water for 2 minutes Raspberry coulis 150g frozen raspberry 60g water 75g caster sugar 1 tsp corn flour Instructions Pour whipping cream, milk and sugar into a pot and boil at medium heat, stirring until sugar dissolved. Add in soaked gelatin and stir till melted and boil for another 1 minute. Pass cream mixture through a sieve directly into serving cups or moulds, Cool and refrigerate for at least few hours or overnight to set. To serve, pour some raspberry coulis over pudding and fresh raspberry on top. Dust with some icing sugar if prefer. To make raspberry coulis - add all the ingredients into a small pot and boil at medium heat. Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon until raspberries slightly thickened. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool. 3.5.3226 覆盆子奶冻 做法： 300毫升谈奶 （ 动物性奶油） 150毫升 牛奶 75克 细糖 1茶匙 鱼胶粉 （约7克），与1汤匙水混匀浸泡2分钟 覆盆子酱 150克 冷冻覆盆子 60克 水 75克 细糖 1茶匙 栗粉 做法： 将谈奶，牛奶与细糖放入锅里，用中火煮滚至细糖融化，烹煮中要不停的搅拌。加入浸泡好的鱼胶粉搅至融化再煮约1分钟即可。 然后过滤到杯子或模型里。待凉放入冰箱冷藏数小时或隔夜。 享用前在奶冻上淋上适量覆盆子酱，.缀以覆盆子，撒上少许糖霜即可开动啦。 覆盆子酱 – 将所有的材料放入小锅中，用中火煮滚。要不停的搅拌约5分钟，用朔胶刮刀或汤匙把覆盆子压碎及煮至开始浓稠即可。然后用滤网过滤掉籽，静置放凉待用。   Enjoy!