I’m sure that most of the punnets of raspberries in the shops end up turning mouldy and being tossed out. They usually have such ridiculous price tags attached to them, that I can’t imagine who would be silly enough to buy them, particularly when they’re out of season and look like they’re on their last legs! Quite a tragedy in my opinion… as unfortunately for me they just happen to be my absolute favourite fruit. The perfect balance between sweet and tart… luscious and fragrant… little bites of pure deliciousness.
When I came across these raspberries the other day and noticed that they were half their usual price, I scooped up a couple of punnets in a heartbeat and was on my merry way. They could so easily have been scoffed by yours truly immediately upon exiting the shop, but as you will now see… a number of them were squished and squeezed, others quite shamelessly drowned and the remaining lucky few allowed to adorn the tops of these palest of pink, melt in your mouth Panna Cottas.
Fresh Raspberry Panna Cotta | Gather and Graze
- 4 Gelatine Leaves (mine are 2g each)
- 375ml (1½ Cups) Pure Cream
- 125ml (½ Cup) Whole Milk
- 80g (⅓ Cup) Caster Sugar
- 250g (2 Punnets) Fresh Raspberries
Soak the gelatine leaves in a bowl filled with cold water for about 5 minutes.
While the gelatine is softening, combine the cream, milk, sugar and 10-12 of the fresh raspberries in a small saucepan. Place the pan over medium heat, squashing the raspberries with a spoon, as you allow the mixture to just come to the boil. When it does, remove from the heat immediately.
Lift the gelatine leaves from the bowl, squeezing out any excess water as you do so. Add them to the cream mixture and stir gently to combine. With a large jug or bowl underneath, pass the mixture through a fine sieve, using a spoon to press down on the berries, pushing through as much colour and flavour as possible.
Pour the panna cotta mixture into 6 individual ramekins (mine are about 150ml/⅔ Cup capacity each). Submerge 2-3 fresh whole raspberries into each ramekin and then place into the fridge for about 3-4 hours to set.
When ready to serve, turn the panna cottas out onto little plates or bowls and serve with a few more fresh raspberries on the side.
Enjoy slowly… savouring every spoonful.