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Panna cotta with forest fruits

Label tagatesse
60 min
easy
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Preparation

1

Soak the gelatine leaves in cold water.

2

Scrape the seeds out the vanilla pod. Bring the double cream, Tagatesse, vanilla seeds and vanilla pod to the boil together. Stir until the Tagatesse has dissolved. Let simmer for a further 5 minutes.

3

Remove the pan from the flame. Remove the vanilla pod. Remove the gelatine leaves from the water, give them a good squeeze and add to the cream mixture. Stir until the gelatine has completely dissolved.

4

Divide the cream mixture evenly among the glass jars. Put on lids and let the pudding set for 3 hours in the fridge.

5

Spoon the raspberry coulis over the panna cotta and garnish with the forest fruits.

Ingredients

4
People
  • 5 pieces gelatine leaves
  • 1 piece vanilla pod
  • 500 ml cream
  • 2 tablespoons tagatesse
  • 500 g forest fruits
  • 100 ml raspberry coulis

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