- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 10 minutes plus 15 soaking and setting
- Effort: easy
- 1 tbsp carrageen moss, (a type of seaweed), also called 'Irish moss', available from specialist stores
- 700 ml milk
- 200 ml cream
- 12 lemon balm leaves
- 1 vanilla pods, split
- 2 eggs, free range
- 1 tbsp caster sugar
For the raspberry coulis
- 250 g raspberries, fresh or frozen, thawed
- 100 g icing sugar
1. Soak the carrageen moss in warm water for 15 minutes. Drain and squeeze out any excess water. Put into a saucepan with the milk, cream, half the lemon balm leaves, and the vanilla pod. Bring to the boil, before turning down the heat and simmering for 30 minutes.
2. Separate the eggs into two bowls and beat the sugar into the yolks. Pour the milk mixture through a sieve into another bowl, making sure to push all the natural gelatine from the carrageen moss through the sieve, but avoiding strips of moss getting through. Add the infused milk mixture to the egg yolks, whisking to combine.
3. Whisk the egg whites until stiff, before folding into the milk and yolk mixture. Pour into dariole moulds and place in a fridge until set - about 2-3 hours.
4. For the raspberry coulis, combine the raspberries and icing sugar in a bowl and whiz with a hand blender until pureed; pass through a fine sieve.
5. To serve, run a knife around the edge of each mould and turn the panna cotta onto a small serving plate; garnish with lemon balm leaves and a drizzle of raspberry coulis.
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