150 ml Dansukker Granulated Sugar
150 ml plain flour
1 1/2 tbsp cocoa powder
1 tsp baking powder
2 tbsp boiling water
500 ml double cream
100 ml fresh basil, finely chopped
100 ml Dansukker Jelly Sugar Multi
2 tbsp Dansukker Light Syrup
Dansukker Icing Sugar
Line an oven pan (the type that slots into the oven) with greaseproof paper, and grease the paper. Beat the eggs and sugar until white and fluffy. Mix together the plain flour, cocoa powder and baking powder and fold them into the cake mixture along with the water. Pour the cake mixture into the oven pan and bake in the centre of the oven at 250°C for about 5 minutes. Turn the cake out onto a sheet of greaseproof paper sprinkled with caster sugar. Leave to cool. Cut out round discs using the glasses that the panna cotta will be served in.
Combine the double cream, basil and jelly sugar in a saucepan and boil for 30 seconds. Pour into four glasses and refrigerate until serving. Turn the panna cottas out on top of the cake bases. Drizzle syrup over the panna cotta. Decorate with fresh raspberries. Dust some icing sugar over the raspberries.
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