-
Soften the gelatine in cold
water.
-
Heat the cream with the
sugar, stirring constantly. Take it off the heat as soon
as it starts to bubble. Add the vanilla extract and mix
well.
-
Drain the gelatine carefully
between your fingers and melt it by mixing it through the
warm cream. Divide the mixture between 6 glasses. Sprinkle
a few poppy seeds over them and refrigerate for at least 2
hours.
-
Meanwhile, put the raspberries
in a blender until you obtain a coulis. Strain to take out
the pips and serve the coulis with the panna cotta.
|
DAILY
DINNERS 
