Panna cotta with raspberries & Baileys foam
not easy
35 mins
35 mins
Ingredients
- 300 g Whipped cream
- 150 g Fresh cream
- 1/2 Vanilla pod
- 50 g + 50 g sugar
- 7-10 Tbsp grated rind of 1/2 organic lemon
- 2 sheets white gelatine
- 400 g Raspberries
- 2 fresh egg yolks
- 100 ml Baileys
- 7-10 Tbsp Mint leaves
Directions
- 1
Mix cream and crème fraiche in a saucepan. Scratch the vanilla pod lengthwise and scrape out the pulp. Bring the vanilla pod and vanilla pulp, 50 g sugar and lemon zest to the boil and simmer over medium heat for about 10 minutes, stirring occasionally.
- 2
Soak gelatine in cold water. Pour the cream mixture through a fine sieve. Dissolve the gelatine in the hot cream. Divide into four bowls. Cover and allow to set in the fridge for approx. 4 hours.
- 3
Sort the raspberries, wash briefly if necessary. For the zabaglione, beat the egg yolks, 50 g sugar and Baileys in a hot water bath with the whisks of the mixer for about 8 minutes until frothy. Spread the raspberries on the panna cotta and immediately add the Baileys foam.
- 4
Decorate with mint leaves.
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