Panna Cotta Cascara LACASCARA


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.

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