I must say, I'm not exactly a dessert person, but if there's pannacotta on the menu, I just have to get it - especially if it's served with a fruit coulis like rasberry or rhubarb. In case you're wondering what a pannacotta is, it's basically just creamy jelly. I love jelly, and I love anything creamy, so this is just the most perfect combination! I thought this would be a great idea for a dessert on Valentines Day, though I was supposed to post this earlier today. Let me know if you try it!
Ingredients:
500ml Double Cream
150ml Milk
100g White Chocolate
4 Gelatine Sheets
25g Sugar
Raspberries
Method:
1. Heat the double cream and milk up in a saucepan till almost simmering. Meanwhile, soak the gelatine sheets in cold water.
2. Add in the sugar and chocolate and turn off the heat. Stir till all the chocolate is melted. Leave it to cool for a couple minutes.
3. Add in the gelatine sheets and stir till it's all combined.
4. Pour into ramekins (makes about 6) and leave to cool till cold enough to put in the fridge.
5. Refrigerate for 3-5 hours or until set.
6. When the pannacotta is almost set, heat the raspberries in a saucepan and add enough sugar till the mixture is sweet enough. Crush the raspberries (you can strain them if you want, but I like the texture of them crushed), then leave to cool.
7. To serve, submerge the bottom half of the ramekins in a little warm water to loosen the pannacotta, then turn out onto a plate. Pour over the cooled raspberry sauce and enjoy!