I've never made panna cotta except with the preparation that you buy at the supermarket thinking who knows what trouble hiding this recipe ... well, I discovered that make the cream cooked with the traditional method is easier (and cheaper) ... but why did not anyone ever tell him?
That last night was just a review of key journal in traditional panna cotta cheesecake, the addition of the raspberries was completely random (they were on sale!) But they are just things that happen to be those that give us more satisfaction, no? Here's what I've done:
Ingredients (serves 4)
500 ml fresh cream 250 gr sugar
(150 for the cream, 100 for raspberries)
3 sheets gelatin (approximately 5 gr)
vanilla
4 digestive biscuits type
a knob of butter
frozen raspberries
First of all, soak in cold water until the gelatin softens nn (about 10 minutes)
In a saucepan pour the cream, vanilla, sugar and put on the heat (be careful because you should not boil). When you have reached the right temperature, remove from heat, add the squeezed gelatine leaves and stir well to dissolve completely.
Take the biscuits and cut it into crumbs, add a knob of melted butter and mix well. Put the mixture of cookies on the bottom of 4 individual molds (or large if you prefer) and compacted well with a spoon. Then pour in the cream, fill up the molds.
For the raspberry sorbet I simply shake the blender with the raspberries (still frozen) and sugar that ... mmm good!
Keep the panna cotta in the fridge for at least 3 hours and served with sorbet:)
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