This is the most ridiculously festive-looking dessert you could hope to see wobbling its way towards you at Christmas. At its base is a classic vanilla bean panna cotta; on top of its dear little head will be a clear, ruby jelly of raspberry puree that we’ve strained and set with leaf gelatine. If you’d like to add some Christmas bling, you can scatter some edible gold stars over and around – we’re selling them below.
Cream, milk, sugar, gelatin, vanilla bean, salt, raspberries.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G (RAW)||PER PANNA COTTA|
Four panna cottas, serves four
Scatter with the edible gold stars if using and serve immediately.
To serve, dip each panna cotta container for a few seconds, no more (you don’t want it to melt), in a bowlful of warm water and up-end on a dessert plate. If it seems a bit stuck, run a sharp knife around the edge to break the seal.