RASPBERRY PANNA COTTA
source : anncoojournal.com... (creamy, smooth & delicious)
Ingredients : (serves : 5 cups/mould)
300 ml UHT Dairy Whipping Cream
150 ml fresh milk
75 gm sugar
1 tsp gelatin powder (about 7 gm) - soak with 1 tablespoon of water for 2 minutes
Raspberry Coulis :
150 gm frozen raspberry (I use strawberry)
60 gm water
75 gm caster sugar
1 tsp corn flour
Method :
1. 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.
2. Pass cream mixture through a sieve directly into serving cups or moulds, cool and refrigerate for at least few hours or overnight to set.
3. To serve; pour some raspberry coulis over pudding and fresh raspberry on top. Dust with some icing sugar if prefer.
4. 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...
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