Set Creamy Pudding with Berries
3,4 / 10
ready in 4 h. 30 min.
- 2 cups cream (at least 30% fat)
- 1 Vanilla bean (cut in half lengthways, seeds scraped out)
- ¼ cup sugar
- 6 sheets white gelatin
Place the cream in a pot and add the vanilla seeds, vanilla pod and the sugar and heat for around 8 minutes on a low heat.
Soften the gelatine in a bowl of cold water.
Remove the vanilla pod from the cream and take the pot of the heat. Wring out the gelatine well and add it to the vanilla cream. Stir until dissolved.
Rinse 4 moulds in cold water, fill with the cream and chill for at least 4 hours.
To make the sauce, caramelise the sugar in a small pot and deglaze with 200 ml water. Allow the caramel to dissolve completely. Remove from the heat and add the liqueur and the raspberries. Leave to cool.
Knock the panna cotta out of the moulds (dip in hot water if necessary) and serve garnished with the raspberry sauce.