Panna Cotta topped with raspberries, it’s super easy to make, I know this because I am the worst cook in the world and mastered it on my first try.
Ingredients
1 carton of pure cream (heavy cream)
2 sheets of gelatine
Raspberries
Method
Place gelatine sheets in a bowl of cold water and allow to soften whilst you heat the pure cream.
Pour pure cream (heavy cream) into a pot and bring to a boil. Once boiled reduce the heat and simmer for a minute or two then remove from heat.
Scoop out gelatine sheets from the water and squeeze to remove any water then place them in the pure cream (heavy cream) and stir until dissolved. Allow to cool.
Once cooled pour into ramekins using a strainer to catch any lumps formed during the cooling process. Cover with plastic wrap and place in the fridge to set.
Top with raspberries once set and serve.