Panna cotta squares with raspberries
Ingredients
Base
- 200 g digestive biscuits
- 100 g cornflakes
- 1 tsp Dansukker Vanilla Sugar
- 125 g butter or margarine
- 200 g milk chocolate
Filling
- 500 g raspberries
- 1000 ml whipping cream
- 50 ml orange juice concentrate
- 250 g Dansukker Granulated Sugar
- 6 sheets of gelatine
Decoration
- Mint leaves
A sweet treat that’s easy to make without an oven.
Line a 20 x 30 cm dish with plastic film. Crush the biscuits and mix them in a bowl with the cornflakes and vanilla sugar. Melt the fat and add to the bowl. Mix together thoroughly, then press the mixture into the dish. Refrigerate. Melt the chocolate over a water bath or in the microwave on a low heat. Brush the chocolate over the base. When the chocolate has set, sprinkle the raspberries over it. Soak the sheets of gelatine in plenty of water. Combine the cream, orange juice concentrate and sugar and bring to the boil. Add the gelatine. Allow the mixture to cool slightly, then pour over the raspberries. Refrigerate. then cut into squares. Decorate with mint leaves. Delicious as a dessert or served with coffee.
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