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Rasberry – liqueur panna cotta

Recipe from: 10/1/2007 12:00:00 AM
Ingredients 10
Servings 6
Time 45


  • 125
  • 15
    granulated gelatine
  • 50
    berry liqueur
  • 250
    fresh raspberries
  • 80
    cranberry juice
  • 30
    granulated gelatine
  • 685
  • 250
    icing sugar, sifted
  • 250
    Greek Yoghurt


1. Heat 300ml water in a saucepan and add the sugar. Stir until the sugar has dissolved, then simmer for five minutes. Pour a quarter of this mixture into a bowl. Add the gelatine and set aside for five minutes. Stir the gelatine mixture into the remaining into remaining sugar syrup until everything is dissolved. Stir over the heat for a further two minutes before removing and stirring in the liqueur.
2. Grease 6-8 individual ramekins. Arrange the raspberries in the bases of the ramekins and pour the sugar syrup over the berries. Place the ramekins on a tray and refrigerate for two hours until set.
3. Panna cotta
Pour the cranberry juice into a small bowl and gradually sprinkle the gelatine over it. Allow it to hydrate for five minutes.
4. Heat the cream and icing sugar in a saucepan. Add the gelatine and stir until dissolved. Simmer for two minutes then remove from the heat and stir in the Greek yoghurt. Set aside to cool down.
5. Pour the yoghurt mixture over the berry mixture in the ramekins and return them to the fridge for five hours or overnight until set. To serve, dip each ramekin in hot water for a few seconds and loosen the edges by running a blunt knife around the dishes' edges. Invert onto serving plates.

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