Markus Demuth

Founder & Owner


For the Panna Cotta:
3 sheets of gelatine
250ml milk
250ml double cream
1 vanilla pod, split lengthways, seeds scraped out
25g sugar

For the sauce:
175g sugar
175ml water
1 splash of cherry liqueur
350g raspberries

To serve:
4 sprigs of fresh mint
icing sugar for dusting

For the Panna Cotta, soak the gelatine in cold water until soft.
Place the milk, cream, sugar, vanilla pod and seeds in a pan and bring to a simmer. Leave to infuse, then remove the vanilla pod and discard.
Squeeze the sheets of gelatine, add to the milk mixture and take off the heat. Stir until the gelatine has dissolved.
Pour the mixture into four ramekins and leave to cool. Place in the fridge for at least an hour, until set.

For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved.
Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth.
Pass the sauce through a sieve into a bowl and stir in the remaining fruit.

To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.