Spiced Panna Cotta with Raspberries
A recipe from La Tartine Gourmande
Béatrice Peltre, author of La Tartine Gourmande, prefers the panna cotta to have a melt-in-the-mouth feel. Hence, she adds as little gelatin as is necessary for the cream to hold its shape. Serve it with stewed and fresh raspberries, like here, or add another fruit, like diced apples sauteed in butter, sugar, and vanilla seeds. Or just eat it plain. Read More...
