Panna Cotta with Raspberry Sauce
Are you looking for a lactose- and gluten-free dessert? The Panna Cotta with berry sauce is just what you're looking for! Raspberries contain many secondary plant compounds, especially flavonoids. These natural plant dyes such as quercetin, anthocyanins and kaempferol in raspberries combat harmful free radicals, which can also promote cancer in the long term.
Can it be more exotic? You can also replace the lactose-free milk with coconut milk and sprinkle the panna cotta with coconut flakes. Sliced almonds also go very well with this!
Mix the cream and milk in a small pot. Slit the vanilla pod lengthwise and scrape out all the seeds. Add the seeds and the sugar to the milk mixture. Bring to a boil, reduce the heat, and simmer for 15 minutes stirring occasionally.
Soak the gelatin for 10 minutes in cold water, then squeeze out. Remove the vanilla pod from the pan and dissolve the gelatin in the hot cream mixture while stirring.
Rinse four serving ramekins in cold water, then pour in the panna cotta mixture. Chill in the refrigerator overnight.
Heat the raspberries in a small saucepan, and simmer for 5 minutes. Pass the raspberries through a sieve and discard the seeds. Mix the raspberries with the raspberry liqueur and powdered sugar, to taste.
Lossen the panna cotta from the edges of the ramekin with a sharp knife. Dip the ramekins in hot water to release the panna cotta, then remove onto a plate. Drizzle with a little raspberry sauce, and serve the remaining sauce separately.