There’s a limit to how excited a body can be. I know that such a conception would be anathema to any self respecting PR person but I’m only concerned with humans. Anticipation and imagination will always be keener than the dull edge of the realisation of long awaited dreams. We, as a society, having sat so long beneath the pouring tap of visual and aural wizardry are beyond surprise. We’ve become adept at faking it and can oooh and aaah convincingly to orgasm on demand whilst stimulating ourselves by thinking ahead to the next piece of magic. There is no time to digest, no time to relish because the plate has been whisked away and we’re onto the next fabulous, magical course but hurry up and enjoy it because the next one is leaving the kitchen now. It’s like being water boarded with pleasure. Not so with this very simple vanilla panna cotta with fresh raspberry sauce which delivers as much as it promises without taking 7 years to make.
Panna Cotta Vanille avec sa confiture framboise
Recette de @lacuisinedeDavy
40cl creme liquide
½ vanilla pod
50gms caster sugar
2 sheets of gelatine
Heat the cream and sugar with the seeds that you have removed from the vanilla pod, Bring the mixture slowly to the boil and remove from the heat..
Soak the gelatine sheets in cold water for 5 minutes. Drain them and drop them into the hot cream and sugar mixture. Let them dissolve completely.
Pour the cream mixture into glasses and chill them in the fridge.
Confiture framboise
50gms caster sugar
150gms fresh raspberries
Put the raspberries and sugar in pan and heat them, making sure to keep the raspberries whole. Remove the whole raspberries with a slotted spoon after about 5 minutes of heating. Reduce the remaining juices. Put the juices with the whole raspberries and chill.
To serve: place some juice and raspberries on top of each glass of pannacotta..
J’aime beaucoup la panacotta, avec de la framboise éventuellement associée à un peu de rhubarbe … délicieux !
Il me faut l’essayer avec de la rhubarbe. J’ai jamais pense de ca:)
Beautiful!
I’m still thinking about that sucking pig:)
How much better to see life unfold, in a garden or a kitchen, than to have it rush at (and over) you like an oncoming train…Thanks.
It certainly works for me:)
Looks exquisite… I really enjoy your photos, thanks for sharing.
… and I very much appreciate your visits.
Picture two warrants 7 years contemplation before tasting! Excellent
Hey that’s a comment that I’ve screen shot so that I can have a look every now and then to boost my sagging ego:)
Beautiful photos! And, what I also like about your dish is that it does not take seven years to make
.
I can understand the seven year itch, but not the seven year dessert:)
That’s why I love panna cotta! It’ quick and easy to make!
How right you are:)
Assuming I can do all the math, this lovely pudd will be on our table some night this week, trying her best to look as beautiful as yours!
It really is worth it. You’ll have to get a conversion chart off the internet.
I’ve got one bookmarked, use it all the time. This recipe gets pinned, and I SO hope to make it before the week is out…the berries right now are gorgeous! Thanks for sharing this one Roger!
Glad it hit the spot:)
One word! Yum
One word – thanks:)
Roger, you always say it exactly how it is: it’s why I come here. I should pour myself a habitual glass of good red and light a cuban cigar for every post.
Cheers, Kate:)
sounds and looks decadent. I am a huge Panna Cotta fan thanks to my oft-sweet-eating husband. It’s up there as a dessert, especially when topped with raspberry coulis.
Raspberries are so good – I’m looking for a winter option that would be as delicious.
maybe a light compote?
Spectacular….dish and images! And yes, I am a card carrying member of the pudding club.
Thanks for checking out my site and for the kind comments:)
You are amazing. You always remember to clean the glass. I forget. I even forget that I forget, but Katherine reminds me. Beautiful dessert.
Jenny does the same for me Greg. I’m always forgetting to do it and this shot was the second batch:)
I’ve always loved simplicity in desserts.. flavors and recipes! Such a pretty cupful today!!
Simple wins for me over fussy, that’s for sure.
Delicious. I get giddy when I make coeur à la crème.
Great phraseology:)
Can you believe I have never made panna cotta? I can’t. Must remedy that! Such beautiful colors in your photos.
Nor had I, but it’s a firm favourite now.
Beautifully done, Sir.
Thanks, John, I guess that means you’re back in the windy city:)
Yes! I’ll return to Michigan in September for the honey harvest.
Sounds a sweet idea:)
Stunning photo! Looks fantastic.
Thanks for that.Joshua. It tasted pretty good too:)
So simple, so beautiful. Yum!
Many thanks
God I love panne cotta ! My absolute favourite. And you’ve made it look luscious…
Tom
Many thanks, Tom. I’m still looking at your Olympic pictures.