Panna Cotta with Raspberry Compote

Panna Cotta is all about the mouthfeel:.The smooth, velvety cream has enough tension to hold up to a spoon but melts in the mouth. The best Panna Cotta has an understated character, highlighting the inherent sweetness of the dairy and the warmth from a fresh Vanilla Bean, This one is complemented with a fabulously fruity Raspberry Compote...


600 ml Double Cream
1 Tbs Caster Sugar
1 Tsp Vanilla Bean Paste
4 Gelatine leaves, soaked in cold water for 5 mins
600 g Raspberries, blitzed and sieved
Fresh Raspberries and Mint Sprigs to garnish


Bring the Cream to the boil with the Vanilla and Sugar
Take off the heat then squeeze out the water from the Gelatine and whisk into the Cream
Cool and pour into ramekins/moulds and chill in the fridge for 4 hours

To serve

Turn out the Panna Cotta, spoon over the Compote and garnish with Raspberries and Mint