Panna Cotta Recipe
scented with lemon thyme, Scottish raspberries, shortbread biscuit
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Ingredients
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Panna Cotta Ingredients
Method
Instructions
- 1
Prepare the Gelatin
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water. Let it sit for about 5 minutes to bloom.
- 2
Heat the Cream Mixture
In a saucepan, combine the heavy cream, whole milk, granulated sugar, and lemon thyme leaves. Heat the mixture over medium heat until it is hot but not boiling, stirring occasionally.
- 3
Incorporate Gelatin
Remove the saucepan from heat. Stir in the bloomed gelatin and vanilla extract until fully dissolved. Strain the mixture through a fine mesh sieve into a bowl to remove the lemon thyme leaves.
- 4
Chill the Mixture
Pour the mixture into individual serving cups or ramekins. Refrigerate for at least 4 hours or until set.
- 5
Prepare the Raspberries
While the panna cotta is chilling, rinse the Scottish raspberries and set them aside.
- 6
Serve
Once set, serve the panna cotta topped with fresh Scottish raspberries and a side of shortbread biscuits.
