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Rose Gray

Panna Cotta with Grappa and Raspberries

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Great British Chefs 2
Great British Chefs 2

By Kit Chapman

Published 1995

  • About

Ingredients

  • 1.2 litres/2 pints double cream
  • 2 vanilla pods
  • thinly pared rind of

Method

Pour 900 ml/1½ pints of the cream into a pan, add the vanilla pods and lemon zest, bring to the boil, then simmer until reduced by one-third. Remove the cooked zest and set aside. Remove the vanilla pods a

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