Angel's body, devil's blood

Angel's body, devil's blood

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

Arun Subramanian


  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


20 mins
  1. Add Photo

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

  2. Add Photo

    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.

  3. Add Photo

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

  4. Add Photo

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

  5. Add Photo

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

  6. Add Photo

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

  7. Add Photo

    Refrigerate this smooth coulis for at least an hour.

  8. Add Photo

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

Add Step



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