Our recipes

Panna Cotta with Raspberries


Fresh liquid Cream 500ml
Gelatin in sheets 6g
1 Vanilla Bean
Icing sugar 150g
SERBOSCO Raspberry Puree 200g


  • Soak the gelatine sheets for 10 minutes in cold water.
  • Cut the vanilla bean lengthwise.
  • Put the cream, the cut vanilla bean and the icing sugar into a small saucepan and heat over a low heat without boiling.
  • Squeeze the softened gelatin and drop it into the cream, stirring until it has completely dissolved.
  • Filter everything and put into moulds.
  • Put the panna cotta in the refrigerator until it is firm.
  • When serving, garnish with the SERBOSCO Raspberry Puree.