Panna cotta with orange liqueur-raspberry jelly (Easter menu Poletto)

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak 5 leaves of gelatine. Sort the raspberries. Heat 400 g raspberries, 100 g sugar and liqueur in a pot while stirring until the sugar has dissolved. Pass the raspberry mixture through a fine sieve, warm up again briefly. Squeeze the gelatine and dissolve in the raspberry mixture.

2. 2

   Let the jelly cool down. Place four glasses diagonally into an egg carton, pour in the raspberry jelly and leave to set for 3-4 hours. Soak 3 sheets of gelatine. Cut the vanilla pod lengthwise and scrape out the pulp. Bring cream, 90 g sugar, vanilla pod and vanilla pulp to the boil in a saucepan. Remove from the heat and let it cool down a little. Remove the pod from the cream. Squeeze the gelatine and dissolve in the cream mixture. Let it cool down. Carefully pour the panna cotta onto the raspberry jelly.

3. 3

   Remove the pod from the cream. Squeeze the gelatine and dissolve in the cream mixture. Let it cool down. Carefully pour the panna cotta onto the raspberry jelly. Chill for about 4 hours. Dust the remaining raspberries and mint with icing sugar and decorate glasses with it. Here you can find more ##recipes by Cornelia Poletto##

4. 4

   7 hours waiting time

Nutrition Facts

KCAL
550 kcal

CARBS
57 g

FATS
30 g

PROTEINS
7 g