On Saturday we had the unusual pheasant eggs as a starter and for the maincourse we ate a classic in our house; chicken cannelloni. It is such a nice dish, creamy and comforting and it works both for a dinner party and a weekday.
But even better was the dessert! I tried a recipe from the Swedish blog Matplatsen. For once I actually followed the recipe (well, the ingredients list) but I changed the method a bit. 🙂 The pannacotta tasted lovely with all the vanilla, and the slightly tart syrup really worked to balance the creamy richness. Try this!
Vanilla pannacotta with raspberry syrup, serves 4
500 ml cream
1 vanilla pod
50 ml caster sugar
2 gelatine leaves
Syrup:
100g fresh raspberries (or frozen)
50 ml caster sugar
1 star anise
Put the gelatine in a bowl with cold water to soak. Cut the vanilla pod in half and place it in a saucepan. Add cream and sugar. Bring to the boil and simmer for a few minutes while stirring with a whisk. Remove from heat and divide into four containers.  Leave to cool then refridgerate for at least three hours. When they have set, make the syrup. Melt sugar in a pan, without stirring, when it has almost melted, add the star anise and raspberries. Simmer while stirring for a few minutes. Put the syrup through a sieve to remove the pits. Transfer to a bowl and leave to cool for a few minutes. Divide between the pannacottas and top them with a thin layer each. Place a raspberry or two on top. Refridgerate for another 30 minutes before serving.
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