Sunday 13th April 2008by rkhooks
I realised after I shot* this, that the raspberry coulis looked rather “blood like” and I even subconsiously made bloodlike splatters.
* Shoot/blood = Hmmmmmmm, maybe I have murder on my mind
I also made a lychee version of this for an event at La Cocotte. I chopped up tinned lychees and placed them at the bottom of the ramekins, poured the panna cotta on top.
Almond milk panna cotta
3 gelatine leaves
250ml almond milk
250ml double cream
2 tsp almond essence
Soak the gelatine in cold water until soft. Heat the all the other ingredients in a pan until it comes to the boil. Take off the heat. Squeeze out the water from the gelatine, add to the cream mixture. Stir well until all the gelatine is disolved. Pour into ramekins and leave to cool. Once cool put into the fridge and chill for at least 4 hours (or overnight).
To unmould: Run a sharp knife around the ramekin and then dip the ramekin in a large bowl of hot water for 10 seconds. Place a plate on top of the ramekin and turn over.
Serve with raspberry coulis*
* I just heat frozen raspberries up with some sugar and a bit of water if necessary. Wizz it up with a blender and pass it through a sieve. Or if I’m feel extra lazy I just buy ready made stuff. Shock horror!
Tags: Panna cotta