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Pannacotta with raspberry salad

11 September 2006

Ingredients:

2 leaves gelatine, soaked in cold water
½ litre double cream
200ml milk
75g sugar
2 vanilla pods, split and scraped out
200g fresh raspberries
1 tablespoon icing Sugar

Method:

Boil the cream, milk, sugar and vanilla pods. Take off the heat and add the gelatine, pass through a fine sieve and cool over ice in a bowl stirring occasionally until the mix starts to thicken. Pour the mix into the glasses and set in the fridge. Sprinkle the raspberries with icing sugar and turn with a spoon, gently breaking the raspberries. Just before serving, place a generous spoonful of raspberries on top of the panna cotta.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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