Let's start with panna cotta
- Put gelatine leaves into cold water.
- Pour heavy cream and milk to a saucepan.
- Add caster sugar immediately.
- Stir until the mixture comes to boil.
- Take it off the heat.
- Add a small shot of amaretto stir the mixture.
- Take gelatine leaves out of cold water, squeeze dry and whisk the gelatine into the mixture.
- Pour panna cotta into prepared glasses (leave some space on the top for the raspberry gelee).
- Let panna cotta cool down in the fridge (at least 2 hours before you pour gelee on them).
Time for the raspberry gelee
- Put a leaf of gelatine into cold water.
- Wash raspberries and put them to a saucepan.
- Add lemon juice, caster sugar and stir until the gelee comes to boil.
- Take off the heat and add swelled up gelatine.
- Whisk and pour the gelee through a sieve to gain smooth texture.
- Let it cool for a while in the fridge (15 minutes).
- When panna cotta is cooled down properly (when you touch it, the texture should be "bouncing" - like pudding), pour gelee carefully.
- Let them cool down once more.
- Decorate your panna cotta with some raspberries.