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Sometimes, when I’m writing up baking schedules for this blog, I forget that classic recipes are often not only popular, but also incredibly elegant. My brain gets caught up in the thought of having to impress everyone with my astonishing creativity and unique recipes (read with a pinch of irony, please – I don’t actually believe my creativity is astonishing) – and something as simple as a plain chocolate ice cream or cheesecake begins to sound boring. But summer is officially here, and there really is nothing better for this season than basic and delicious desserts you can throw together and enjoy outside. This sugar-free vanilla panna cotta with raspberries is exactly that. It takes about 15 minutes to make and within a couple of hours you’ll have a super elegant and classic dessert ready for serving.
2-4 gelatine sheets (depending on how hard you’d like the panna cotta)
2.5 dl or 1 cup of whipping cream
3 tablespoons of milk
25 grams or 0.9 oz. of Tagatesse
1 vanilla pod
125 grams or 4.4 oz. of fresh raspberries
Place the gelatine sheets in a bowl of cold water. Set aside.
Slice the vanilla pod down the middle and use a spoon to scrape the seeds out. Combine seeds, pod, whipping cream, milk and Tagatesse in a non-stick saucepan.
Turn the heat up to medium and stir continuously as you bring the mixture to a slight simmer. Once it starts steaming, continue stirring for another 30 seconds, then remove from the hotplate.
Strain the vanilla panna cotta base into a jug. Discard the vanilla pod. Squeeze the water out of the gelatine sheets, then stir these into the cream mixture using a whisk.
Pour the panna cotta into your serving glasses. Leave these to set to room temperature before placing them in the fridge. They need at least 2 hours, but it’s preferable to chill the vanilla panna cotta over night.
Before serving, crush the raspberries to a thick mixture. Place a thin layer on top of each vanilla panna cotta and enjoy in the summer sun 🙂