Angel's body, devil's blood
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Angel's body, devil's blood

A feather-light panna cotta served with a chilli-raspberry coulis.

Arun Subramanian

Ingredients

1-serving
  1. 250 millilitres milk Full - fat
  2. 125 millilitres Whipping cream
  3. 1 1/2 tablespoons Sugar
  4. 2 drops Vanilla essence
  5. 1 Gelatin sheet
  6. 1 handful raspberries Frozen
  7. 1 tablespoon Water
  8. 1 Green chilli
  9. 1 1/2 tablespoons Sugar
  10. 3 teaspoons Lemon juice

Method

20 mins
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    Soak the gelatin sheet in cold water. Combine the rest of the ingredients for the panna cotta in a pot on medium heat

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    When the first bubbles start appearing, remove pot from the heat. Pull out soaked gelatine sheet and squeeze it to remove any absorbed water. Put the wrung gelatine sheet in the hot milk-cream mixture and mix well until the gelatine is dissolved.

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    Pour the hot mixture in the serving glass. Wrap it in cling film and refrigerate it overnight.

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    For the raspberry coulis, bring the raspberries, chilli, water and sugar to a boil and reduce the heat to simmer for 7-8 minutes.

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    Turn off the heat, add lemon juice and blitz it in a mixer.

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    Push the mixture through a sieve to catch the seeds of the raspberries and any unbroken chilli fragments.

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    Refrigerate this smooth coulis for at least an hour.

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    When ready to serve, spoon the coulis gently over the now set panna cotta and garnish with a couple of raspberries.

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