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.
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..