Ingredients:
Panna cotta :
- 40 cl full-fat cream
- 10 cl milk
- 50 g sugar
- 1 vanilla pod (or 1/2 tsp. vanilla extract)
- 2 gelatine leaves (or 4 g agar-agar)
- 100 g fresh or frozen raspberries
- 2 tsp Antesite Hibiscus Raspberry Grenade
- 30 g sugar
- 5 cl water
- 1 tsp lemon juice
Garnish :
- Fresh raspberries
Preparation:
1. Prepare the panna cotta:
- Soften gelatine in cold water for 10 min.
- Heat cream, milk, sugar and vanilla over low heat. Remove from heat before boiling.
- Add drained gelatin (or boil agar-agar for 1 min). Mix well.
- Pour into verrines and refrigerate for at least 4 hours.
2. Prepare coulis:
- Heat water, sugar and lemon juice. Add raspberries and allow to stew.
- Remove from heat and add 4 tablespoons Antesite Hibiscus Raspberry Pomegranate.
- Mix well and pour over the frozen panna cotta.
