Raspberry Panna Cotta

Raspberry Panna Cotta
Raspberry Panna Cotta

Nigella Lawson, the renowned chef is supposed to have said that panna cotta, "should have the quiver of a 17th-century courtesan's inner thigh," Now that's pretty much the clearest a picture you can give to this marvellous dessert.

2/3 cup milk
2 tsp gelatine
400 ml fresh cream
6 tbsp sugar
Raspberry preserve/jam

Pour the milk in a saucepan, sprinkle the gelatine and keep without moving for 5 minutes
Then switch on the fire and heat it on a low fire till the gelatine melts completely. Add in the cream and sugar and simmer again. Do not boil it
When the mixture begins to thicken, remove from fire and keep stirring
When the mix is cooled, layer a glass with this and the raspberry preserve. Refrigerate till it sets and then serve
Instead of preserve, you could also use a jelly mix in any flavour of choice

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