Panna Cotta

Method

1. 1
   • heavy cream5 dl
   • milk1 dl
   • white sugar70 g
   • cornstarch1 tbsp
   • vanilla extract2 tsp

   Warm the cream mixture — Whisk the cornstarch into the milk until smooth. Combine the cream, sugar, and vanilla in a saucepan and warm gently.

2. 2
   • milk1 dl

   Thicken the panna cotta base — Pour in the milk mixture and cook, stirring constantly, for about 5 minutes until it just thickens enough to coat the back of a spoon. Do not let it boil hard.

   ⏱5 min
3. 3
   • heavy cream5 dl

   Chill until set — Divide the cream among four glasses or moulds and chill for at least 4 hours until set.

4. 4
   • white sugar70 g
   • raspberry150 g

   Top with raspberry coulis — Crush the raspberries with the extra sugar to make a quick coulis and spoon it over the set panna cotta just before serving.