Pannacotta with raspberry syrup

On Saturday we had the unusual pheasant eggs as a starter and for the maincourse we ate a classic in our house; chicken cannelloni. It is such a nice dish, creamy and comforting and it works both for a dinner party and a weekday.

But even better was the dessert! I tried a recipe from the Swedish blog Matplatsen. For once I actually followed the recipe (well, the ingredients list) but I changed the method a bit. 🙂 The pannacotta tasted lovely with all the vanilla, and the slightly tart syrup really worked to balance the creamy richness. Try this!

Vanilla pannacotta with raspberry syrup, serves 4

500 ml cream

1 vanilla pod

50 ml caster sugar

2 gelatine leaves

Syrup:

100g fresh raspberries (or frozen)

50 ml caster sugar

1 star anise

Put the gelatine in a bowl with cold water to soak. Cut the vanilla pod in half and place it in a saucepan. Add cream and sugar. Bring to the boil and simmer for a few minutes while stirring with a whisk. Remove from heat and divide into four containers.  Leave to cool then refridgerate for at least three hours. When they have set, make the syrup. Melt sugar in a pan, without stirring, when it has almost melted, add the star anise and raspberries. Simmer while stirring for a few minutes. Put the syrup through a sieve to remove the pits. Transfer to a bowl and leave to cool for a few minutes. Divide between the pannacottas and top them with a thin layer each. Place a raspberry or two on top. Refridgerate for another 30 minutes before serving.

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One Response to Pannacotta with raspberry syrup

  1. Pingback: Four course dinner | The Food Archive

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