A classic dessert with a sensationally smooth texture and a fruity twist.
Combine the gelatine and 125ml (4fl oz) of the milk in a small bowl. Leave to absorb for 10 minutes. Put the remaining milk, cream, sugar, zest and vanilla paste in a heavy-based pan and bring to the boil. Remove from the heat, stir in the gelatine mixture and whisk until dissolved. Allow to cool, strain into a jug and pour the mixture into 12 small glasses or six 250ml (8fl oz) dariole moulds. Cover and chill for 5 hours.
Put 250g (8oz) of the raspberries and the sugar in a bowl and mash well until liquid. Press through a wire sieve and then discard the seeds. To serve the moulds, quickly dip the sides of each one in a bowl of just boiled water, cover with a plate and then turn over. Serve the panna cotta with the coulis, top with remaining berries and sprinkle
over a little icing sugar.
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