Panna cotta with tarragon and raspberries
prepared for Titbit by: Sofie Smith, Head Chef at The Sexy Curry Company
Ingredients
6 servings
- 3 sheets of gelatin
- heavy cream (30%+), 500 ml
- sugar, 30 g
- fresh tarragon, about 50 g
- fresh raspberries, 300 g + more for serving
- powdered sugar, 2 tablespoons + more to taste
Method
- Soak the gelatin in cold water according to the instructions.
- Pour the cream into a saucepan and add the sugar. Tear the washed tarragon leaves—including the stems—into pieces and rub them to release their aroma, then add them to the cream and sugar.
- Start heating the mixture so the sugar dissolves and the herbs release their aroma. Then remove it from the heat.
- Squeeze the water out of the gelatin and add it to the warmed cream. Let the mixture sit for 10–15 minutes.
- Strain the entire mixture into a container from which it will be easy to pour into glasses or bowls.
- Fill the jars with the mixture and let them cool and set. Once they reach room temperature, you can put them in the fridge.
- In the meantime, prepare a topping for the cooled panna cotta using sugar and pureed raspberries.
- Before serving, you can turn the panna cotta out of the glasses or serve it directly in the glasses, drizzled with raspberry sauce and garnished with tarragon leaves.
