Panna Cotta with Raspberries


Preparation info

  • Serves


    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About

With this dish you can relax during the main course, knowing everything for dessert is ready and all you have to do is arrange it on the plate. It is a very simple recipe. The direct translation of panna cotta is ‘cooked cream', but it is hardly cooked at all, just enough to dissolve the gelatine. However, it should not be gelatinous. In my opinion, a true panna cotta should not be turned out of its mould because if it was able to hold its shape under its own weight, it would be too gelatin