Panna Cotta with raspberries and Baileys foam

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 7-10 Tbsp Ingredients for 4 people:
  • 300 g Whipped cream
  • 150 g Fresh cream
  • 1/2 Vanilla pod
  • 50 g + 50 g sugar
  • 7-10 Tbsp grated rind of 1/2 organic lemon
  • 2 sheets white gelatine
  • 400 g Raspberries
  • 2 fresh egg yolks
  • 100 ml Baileys
  • 7-10 Tbsp Mint leaves

Directions

  1. 1

    Mix cream and crème fraiche in a saucepan. Scratch the vanilla pod lengthwise and scrape out the pulp. Vanilla pod and vanilla pulp, 50 g sugar and lemon peel

  2. 2

    bring to the boil and simmer over medium heat for about 10 minutes, stirring occasionally

  3. 3

    Soak gelatine in cold water. Pour the cream mixture through a fine sieve. Dissolve the gelatine in the hot cream. Divide into four bowls. Cover and allow to set in the fridge for approx. 4 hours

  4. 4

    Sort the raspberries, wash briefly if necessary. For the zabaglione, beat the egg yolks, 50 g sugar and Baileys in a hot water bath with the whisks of the mixer for about 8 minutes until frothy. Spread the raspberries on the panna cotta and immediately add the Baileys foam. Decorate with mint leaves

  5. 5

    waiting time approx. 4 hours

Categories & Tags

Dessertvery easy