Panacotta
200g blanched almonds
500ml milk
200ml cream
60g caster sugar
10g sachet powdered gelatine
Compote
200g frozen raspberries 110g caster sugar
1 tablespoon lemon juice
Fresh raspberries to serve
Method
Combine the cream, almonds and milk. Heat until the surface is steaming. Add the sugar and bring to a boil. Strain into a bowl with gelatine and stir. Let this mixture cool, stirring occasionally, then pour mixture into moulds or small glass tumblers and refrigerate for approximately 4 hours.
For raspberry compote, combine ingredients in a saucepan and cook over medium/high heat, stirring occasionally for 10 minutes or until thickened, set aside and cool. Once panacotta is set, pour compote over and top with fresh raspberries. Serves 6.