2020-08-13 / test@t

Creamy panna cotta with pickled raspberries in a glass

A very easy-to-prepare dessert with Italian “roots” - from tender, melting in your mouth creamy jelly with vanilla ice cream flavor, in my version, served in a glass and complemented with aromatic berries of fresh raspberries, marinated in lime juice and zest and in light rum. Even a novice hostess can cope with it, and he can also please gourmets.

Ingredients

1. For jelly:
cream 10-11% fat 500 gr.
white granulated sugar 40 gr.
natural vanilla 1 pod 14-15 cm long
instant food gelatin 10 gr.
2. For decoration:
fresh raspberries 9 large berries (about 50 gr.)
lime 1 light weight about 80 gr.
light rum (I have Bacardi) 10 ml

STEP-BY-STEP COOKING RECIPE

Step 1

Make jelly, for which the amount of edible gelatin indicated for it according to the recipe is poured into a small container and pour 40 ml of boiled water at room temperature into it, stirring constantly with a spoon. Leave for 10 minutes (or as written in the instructions on its packaging) for swelling.

Step 2

While the gelatin is swelling, measure the amount of granulated sugar required for the jelly recipe into a small container. Prepare the vanilla pod by first cutting it in half and then removing the core (seeds) with the flat side of a knife. Add the core to the granulated sugar and stir well with a spoon. Set aside. Save the rest of the pod.

Step 3

Shake the package of cream well to mix the contents evenly. Pour the cream into a heavy-bottomed metal saucepan with a volume of about 1.5 liters, add the vanilla seed sugar and the rest of the pod to it (see point 2). Put the saucepan on low heat and, stirring its contents, heat it to a slightly hot state so that the sugar dissolves in it (this may take about 3 minutes). Then remove the pan from the heat and set aside.

Step 4

Heat the swollen gelatin in a water bath (by placing the container with it in a saucepan with water barely boiling over low heat) - with constant stirring until it is completely dissolved (without bringing it to a boil!). Then remove the gelatin solution from the bath and immediately add 3 tbsp. tablespoons of warmed cream with sugar. Stir.

Step 5

Remove the remaining vanilla pod from the remaining cream in the saucepan and add the prepared gelatin-cream mixture to them, stirring constantly.

Step 6

Let the creamy mixture with gelatin cool at room temperature to a lukewarm state, without covering, but stirring from time to time. Prepare serving glasses during this time.

Step 7

Pour the cooled cream evenly into glasses (strain through a fine sieve (optional)), then cover each with plastic wrap and refrigerate so that the mixture in them completely solidifies and turns into jelly (this can take a couple of hours).

Step 8

Before serving, start preparing the berry decoration. To do this, wash the lime, dry it with a paper towel. Sort out the raspberries, rinse lightly and dry them just as lightly with a paper towel. Then put the berries in a small container, grate a little lime zest (about ½ part) to them on a fine grater and pour 10 ml of light rum and 5 ml of lime juice. Gently mix everything with a spoon and let the berries stand for 5 minutes in this marinade.

Preparation time

Cooking time

45m

Servings

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