VANILLA PANNA COTTA WITH BERRY JELLY:

INGREDIANTS:

RASPBERRIES -120 GM

GELATINE -1/2 TEASPOON

CASTER SUGAR -1 ½ TABLESPOON

LEMON JUICE -1 TABLE SPOON

CRANBERRY JUICE -80 ML

VANILLA PANNA COTTA:

GELATINE – 2 TEASPOONS

CASTER SUGAR – 55 GM

MILK – 160 ML

THICKENED CREAM -300 ML

VANILLA EXTRACT -1/2 TEASPOON

METHOD:

PLACE RASPBERRIES IN EACH MOULD;RESERVE REMAINING RASPBERRIES.

SPRINKLE GELATINE AND SUGAR OVER COMBINED JUICES IN SMALL HEATPROOF JUG;STAND JUG IN SMALL SAUCEPAN OF SIMMERING WATER,UNTIL GELATINE AND SUGAR MELTS.

DIVIDE GELATINE MIXTURE AMONG PREPARED MOULDS,COVER;REFRIGERATE FOR 2 HOURS ,UNTIL SET.

MEANWHILE MAKE VANILLA PANNA COTTA.GENTLY POUR COOLED PANNA COTTA INTO MOULDS,COVER ;REFRIGERATE UNTIL SET.

VANILLA PANNA COTTA:

SPRINKLE GELATINE AND SUGAR OVER COMBINED MILK AND CREAM IN SMALL SAUCEPAN.STIR OVER LOW HEAT,WITHOUT BOILING,UNTIL GELATINE AND SUGAR DISSOLVE;ADD EXTRACT.STRAIN INTO MEDIUM JUG;COOL TO ROOM TEMPERATURE.