Ingredients:
400ml cream 33%
100 ml milk
100 g sugar
2 tsp gelatine
200 g fresh raspberries
50 g sugar for the sauce
Preparation:
Soak the gelatine in 50ml of milk and leave to swell for 10 minutes.
Heat the cream, remaining milk and sugar over a low heat, stirring constantly, until boiling. Do not bring to the boil.
Remove from the heat and add the swollen gelatine. Stir well until the gelatin is completely dissolved.
Pour the cream mixture into cremains and place in the fridge for 4 hours or until set.
For the raspberry sauce: put the raspberries and sugar in a saucepan and cook over a medium heat, stirring, until a thick sauce forms (about 10 minutes). Then rub the sauce through a sieve to remove the pips.
Pour the raspberry sauce over the frozen panna cotta before serving.