Ingredients

• 1000 ml 35% fat (mg) liquid cream or lactose-free cream or vegetable cream
• 200g white chocolate
• 150 ml condensed milk
• 70 g grated Grana Padano cheese
• 1 tablespoon pure vanilla extract
• 8 leaves of gelatine

For the berry sauce

• 150 g raspberries, crushed and strained

Directions

Grease the molds that we are going to use. I have used a large mold because for Christmas or celebrations I think it is ideal to set aside.

In a bowl, hydrate the gelatin sheets in cold water.

With the help of a hand blender, blend the berries until you get a puree. Reserve.

Chop the white chocolate and grate the cheese. We booked separately.

In a saucepan, heat half of the cream with the vanilla and white cheese until very hot. It doesn't need to boil, but it does need to be piping hot. Add the condensed milk with the rest of the cream and stir well.

Then remove from the heat and add the drained gelatin sheets. With the help of a whisk or a spatula, mix well until the gelatin has dissolved.

Fill the mold. Put the mold in the fridge covered and let it cool in the fridge for six hours (I leave it overnight and the next day it is ready)

With the help of a blender, blend the raspberries, strain them and accompany the panna cotta with the raspberry sauce.

Tips and Tricks

• You can make it with salted caramel or chocolate sauce and accompany it with nuts
• Holds well up to 4 days in the fridge
• Difficulty: easy
• Prep time: 10 minutes plus 6 hours in the fridge
• Servings: About 12 portions come out of a large mold and if you make them individually it will depend on the size of the mold

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