Vanilla panna cotta with raspberry compote
Even though we shun desserts (mostly...), we find there's always room for a dear little wobbly panna cotta - so light, so ethereal it couldn't possibly do any harm. This one is our original, classic panna cotta, speckled with vanilla bean seeds and just set with leaf gelatin. A raspberry compote on the side makes a perfect, sweet, sharp foil for the cream. To serve, dip each container briefly into warm water and turn upside down over a plate. Give it a firm shake (run a knife around if it's stubborn) and it should slide out. Serve with the raspberry compote. Each serving is four panna cottas (panne cotte?) and a serving of compote.
Milk, cream, castor sugar, vanilla bean, leaf gelatin, raspberries.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
|PER 100G||PER SERVE|