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A combinations of raspberry and cream works brilliantly  in this colourful dessert. 

 
Preparation + chilling times 5 hours.
 
For the raspberry layer
Makes 850 ml.
500 g frozen raspberries, thawed
200 g caster sugar
240 g water
5 tsp level gelatine powder
60 ml hot water for dissolve gelatine
 
For cream layer
makes 825 ml
450 g thickened cream (double cream)
18o g  full cream milk
90 g caster sugar
4 & 1/2  level tsp gelatine powder
60 ml hot water
 
For raspberry layer
1. Place raspberries and water into the  TM bowl, cover with MC and puree for 25 seconds / speed 10.

2. Sieve out the seeds using a fine metal sieve.
 
3. Place sieved puree and sugar into TM bowl. Cook for 4 minutes / 100 degree celsius / speed 1.
 
4. Place 60 ml (¼ cup) water into small suitable microwave  container, heat water in microwave (100% high) 15 to 20  seconds until water is hot. Mix hot water and gelatine, stir until gelatine is dissolved. 
 
5. Add gelatine mixture into raspberry puree and cover with MC mix for 6 seconds / speed 6.
 
6. Divide evenly between lightly oiled  120 ml (½ cup )capacity 14 dairy moulds or your convenience of moulds, half filled with the raspberry puree. Refrigerate for 90 minutes or until firmly set.

For cream layer
1.Place cream, milk and sugar into TM bowl, cook for 3 minutes / 100 degrees Celsius / speed 1.

2. Place 60 ml (¼ cup) water into small suitable microwave  container, heat water in microwave (100% high) 15 to 20  seconds until water is hot. Mix hot water and gelatine, stir until gelatine is dissolved.
3.Add gelatine mixture into cooked cream mixture and cover with MC. Mix for 5 seconds / speed 5.
 
4. Pour over the set raspberry layer and refrigerate for 3 hours or until set.
 
5. Turn panna cotta out onto serving plates. ( if it is difficult to release, use paring knife around the inside of mould or dip briefly in hot water then try again).
 
Hints & Tips;
Adjust the sweetness  for your palate. 

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