Vanilla pannacotta

A somewhat difficult recipe for the mini-monsters to make for mom, but they wash the raspberries and put them neatly on the pudding later on ;)) Unfortunately this delicious Italian pudding has dented a bit in the middle, but we started early on purpose, so that we get it right next week, on Mother's Day!

How to make Panna Cotta with a Raspberry Coulis

Soak the gelatine in cold water until soft.

Scrape the seeds from the vanilla pod.

Place the milk, double cream, pod and seeds in a pan.

Add the sugar and bring the mixture slowly to the boil.

Cook the milk 5 minutes then remove the vanilla pod. Fill the molds with cold water.

Remove the pan from the heat, squeeze the gelatine and add it.

Keep stirring the mixture firmly until the gelatin has completely dissolved.

Pour the mixture in the molds, let tit cool and place them overnight in the fridge.

Puree the raspberries in a blender but keep a few for decorating your puddings.

Put the fruit puree, lemon and sugar on low heat and stir until the sugar is completely dissolved.

Pass the raspberry coulis through a sieve to remove all seeds, pour it in a serving jug.

Let the panna cotta and the raspberry coulis completely cool first.

Then placethe ramekins with panna cotta and the coulis overnight in the fridge.

Turn the panna cotta out on serving plates and decorate with raspberries and drops of coulis.

Place the jug with Rasberry Coulis on the side.