Vanilla Pannacotta is an Italian chilled dessert. This easy quick recipe is perfect for this hot summer. Adding Indian Raspberry to it you will enjoy the best!

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Ingredients:

• For Pannacotta:
• Cream -200 ml
• Milk – 100 ml
• Vanilla pod -1
• Sugar- 3spoon
• Agar agar – 1/2 spoon

• For Indian Raspberry sauce :
• 1 cup Raspberry
• 4 spoon Sugar
• 1 drop Vanilla essence
• 1/2 lemon

Instructions:

• To make Raspberry sauce:
• In a pan over a medium heat add raspberry and sugar.
• Cook and stir until raspberries break down, sugar dissolves.
• Slightly crush the berries using spatula.
• Squeeze lemon juice and add vanilla essence.Cook for 3-4 minutes.
• Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
• Store it in a refrigerator airtight container.

• To make pannacotta:
• In a sauce pan add cream, milk and sugar.
• Add vanilla seeds (to scrape the seeds out of the pod) Stir to combine and bring to a simmer, then remove from the heat.
• Add agar agar in a small bowl mix with 2 tablespoon milk. Let it dissolve.
• Add this mixture to milk and bring it to simmer.
• Pour the milk mixture to glass container and let it set.
• Once its set keep it in a refrigerator for 2 hrs.
• Pour the raspberry sauce on top of the pannacotta, garnish with fresh raspberries.
• Serve chilled.

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