What a yummy dessert, slightly sweet and nicely balanced by raspberry sauce. Easy to prepare a day earlier and stored in fridge. And healthier then dairy cream.
- Bring cream to boil & vanilla extract
- Soak gelatine sheets in cold water
- drain once soft and add into cream, stir until dissolved
- Pour into small dessert pots or (warm) glasses
- Let it completely cool down in fridge
- Bring raspberries to boil in pot and stir & smash until smooth
- Put in sieve and separate sauce from seeds
- Store sauce in fridge too & discard seeds
- For presentation pour sauce over Panna Cotta, decorate with fresh berries, mint & icing sugar
- 600ml coconut cream
- Vanilla extract
- 6 sheets of gelatine
- 250g of frozen raspberries
- Some fresh raspberries
- Mint leaves
- Icing sugar
Serves 4 person
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