Give your panna cotta a spicy, fruity kick with raspberries and LACASCARA.
- 4 sheets of gelatin
- 1 vanilla bean
- 400g cream
- 170g sugar
- 300g fresh raspberries
- 6cl LACASCARA liqueur
Soak gelatin in cold water for 5 minutes.
Bring the cream to the boil with 120g sugar and vanilla pulp from a pod.
Add gelatine and stir well.
Pour everything into bowls and refrigerate for at least 5 hours.
Wash 300g raspberries, add 50g sugar and
Puree 6cl LACASCARA and add it to the cold panna cotta.