- Preparation time
- Cooking time
- 1.2 pints 600 ml Double cream
- 5 oz 150 gr Raspberries
- 4 oz 120 gr Confectioners’ Sugar
- 0.6 oz 18 gr Unflavored gelatin in sheets
- 5 oz 150 gr Blueberry
- 3 fl oz 100 ml Milk
Divide the gelatin sheets in three equal doses and soack each dose into a cup.
Pour 230 ml/ 7.7 floz of double cream into a saucepan and heat over low heat, with a third of the sugar. Add 50ml/ 1.7 floz of milk. Turn off the heat, add the gelatine and still well to avoid any lumps.
Pour the mixture into six glasses and store in refrigerator for at least 2 hours.
In a food processor, puree the raspberries with a third pard of the sugar. Sieve the raspberries to get rid of the seeds.
Pour 14o ml/ 5 floz of double cream into a saucepan and heat over low heat. Add the raspberries. Avoid boiling. Turn off the heat, add the gelatine and still well to get rid of any lumps.
Pour the raspberry mixture into the six glasses, to create a second layer and store in refrigerator for at least 2 hours.
Repeat the process with remaining ingredients to create the third layer. Store again in the refrigerator and let it set for two hours.
Decorate with blueberries, to create a blue layer. Serve cold!
Enjoy your Indipendence day!
Missing a week at the 4th of July! If you are looking for ideas for a themed stars and stripes menu, this colorful dessert is just for you: a classic, natural red, white and blue dessert, based on red and blue berries!
This dessert has to be done the day before, in three stages, to allow each layer of panna cotta to thicken properly. The procedure is simple, and does not require great cooking skills. Do not forget, however, to use such transparent glasses instead of molds, so that the stripes will be visible to your guests!
Another fantastic picture, due to the work and creativity of Martin Bruckmanns!