Panna Cotta Scented With Lemon Thyme, Scottish Raspberries, Shortbread Biscuit Recipe
Make Panna Cotta Scented With Lemon Thyme, Scottish Raspberries, Shortbread Biscuit Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Panna Cotta and Accompaniments
Method
Preparation Steps
- 1
Prepare the Panna Cotta
In a medium saucepan, combine heavy cream, whole milk, and sugar over medium heat. Stir until the sugar dissolves and the mixture is warm but not boiling.
- 2
Add Gelatin
Sprinkle the gelatin powder over the cream mixture and let it sit for about 5 minutes to bloom. Stir gently until the gelatin is completely dissolved.
- 3
Infuse with Lemon Thyme
Add the lemon thyme leaves and vanilla extract to the mixture. Remove from heat and let it steep for 15 minutes.
- 4
Strain and Pour
Strain the mixture through a fine sieve into a measuring jug to remove the thyme leaves. Pour the panna cotta into individual serving cups or molds.
- 5
Chill
Refrigerate for at least 4 hours or until set.
- 6
Prepare the Raspberry Topping
While the panna cotta is chilling, rinse the Scottish raspberries and set aside.
- 7
Serve
Once the panna cotta is set, top with Scottish raspberries and serve alongside shortbread biscuits.
