Silky, creamy panna cotta topped with tangy raspberry balsamic sauce can be described in just one word - Heaven.
½cupsugaror 1 cup honey
Raspberry Balsamic Sauce:
2tbspaged balsamic vinegar
1 ½cupRaspberry Jam
3tbspaged balsamic vinegar
Start by soaking gelatin leaves. Put them in a bowl and cover with water at a room temperature.
On a stove top heat whipping cream, milk and sugar until 180-190F without boiling it.
Add softened gelatin sheets and stir until completely dissolved.
Pour into small muffin tins, ramekins or dessert glass bowls. Cool in the fridge for 4-6 hours.
Push raspberries through a fine mesh trainer to get rid of the seeds. Don’t forget to scrape off the bottom, the most thick part of raspberry puree. In the sieve you should have nothing left but the seeds, so make sure you push raspberry through the sieve very thoroughly.
Put your fresh raspberry puree into a pan, add sugar and bring it to boil stirring well.
Let simmer for a few minutes until it thickens just a bit. Add high quality aged balsamic vinegar. Stir well and let it cool.
Take panna cotta our of the fridge and top generously with raspberry balsamic sauce. Garnish with fresh raspberries and mint leaves.
Panna Cotta with Raspberry Balsamic Sauce https://www.italianrecipebook.com/classic-panna-cotta/