Thyme Infused Panna Cotta with Raspberry Sauce
Thyme Infused Panna Cotta with Raspberry Sauce
Prep Time
30 mins
Resting Time
4 hrs
Total Time
30 mins
Servings: 6
For the panna cotta:
  • 200 ml 7/8 cup heavy cream
  • 200 ml 7/8 cup milk
  • 7 g 2 teaspoons or 1 x 0,25 oz envelope gelatine powder
  • 3 tbs water
  • 50 g 2,5 tbs honey
  • 1 teaspoon vanilla extract
  • 2 thyme teabags with no additives or 2 tbs dried thyme
For the raspberry sauce:
  • 200 g 1,5 cups fresh or frozen raspberries
  • 2 tbs sugar
Panna Cotta
  1. In a small cup combine gelatine and 3 tbs water. Let stay for 5 minutes.
  2. In a small saucepan over medium heat or in a cup in the microwave heat the milk until almost boiling. Place inside the thyme teabags (or dried herb) and cover with a lid. Let stay for 5-10 minutes and then remove the bags (or pass the milk through a fine sieve to remove the herbs).
  3. In a heatproof bowl combine cream, infused milk, honey and gelatine. Place the bowl over a pan of gently simmering water. Whisk the mixture until both honey and gelatine are completely dissolved: it should become hot but not boiling.
  4. Pour the panna cotta into small ramequins or cups, filling them about 3/4 full. Cover with plastic wrap. Let cool in the fridge for 3-4 hours or until firm.
  5. Before serving top the panna cotta with raspberry sauce and decorate with fresh raspberries and basil or mint leaves.
Raspberry Sauce:
  1. In a small saucepan over medium heat combine raspberries and sugar. Whisk until the mixture starts to thicken: about 10-15 minutes.
  2. Remove from heat and let cool for 10-15 minutes. Process the raspberry mixture in a blender until almost smooth.