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TJACKSON
Panna cotta with raspberry crumble, white chocolate and mint
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Ingredients
Directions
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Cover the mold with 2 layers of cling film.
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Soak the gelatin in cold water. Heat the wine with the vanilla, stick and sugar against the boil. Squeeze the gelatine out well.
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Remove the wine from the heat source, remove the vanilla pod and dissolve the gelatine in the warm wine.
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Sprinkle the raspberries on a plate and put back in the freezer. Allow the wine-gelatin mixture to cool in the refrigerator for about 20 minutes.
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Beat the whipped cream almost stiffly and spat through the lumpy gelatin mixture. Spoon the cream mixture into the mold and leave to stiffen in the refrigerator for at least 2 hours.
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Scrape the white chocolate into curls. Turn the panna cotta on a shelf and cut into squares.
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Crumble the raspberries into small pearls and divide them over the panna cotta.
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Sprinkle with the chocolate curls and garnish with some mint.
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Nutrition
420Calories
Sodium0% DV0g
Fat40% DV26g
Protein10% DV5g
Carbs11% DV33g
Fiber0% DV0g
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