Raspberry Pannacotta

Cooking

Step 1

Sort the raspberries, rinse lightly with running water, dry thoroughly with paper towels. Grind the berries in a blender. Transfer the raspberry puree to a sieve and rub to remove the seeds.

Step 2

Beat cream cheese with a whisk until fluffy, add sugar and vanilla essence. Mix.

Step 3

Put the resulting cheese mass in a blender bowl, add raspberry puree and beat into a fluffy foam. Pour into a bowl.

Step 4

Pour gelatin into milk, let it swell. Heat the cream without boiling, add milk with gelatin to them, mix thoroughly. The gelatin should completely dissolve. Carefully pour cream with gelatin into a bowl with raspberry-cheese mass.

Step 5

Pass the mixture through a sieve and pour into small portion molds. Place in the refrigerator for at least 2 hours until completely set.

Step 6

Prepare the sauce. Mix sugar with wine. Heat until sugar is completely dissolved. Add fresh berries, cook 1 minute. Let cool. Remove the molds from the refrigerator, invert onto plates, cover for a few seconds with a hot towel. Remove molds from dessert. Drizzle with sauce and serve. Pannacotta can be stored in the refrigerator for 1-2 days.