Ingredients
Method
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Water 800.0 ml
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Frozen raspberries 200.0 g
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Pinwheel sponge 1.0 x
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Cream 250.0 ml
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Fresh berries, to serve
Preparation
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Method
- Bring water to the boil and add raspberries. Cool slightly then blend and strain, discarding the seeds. Whisk in the CARTE D'OR Pannacotta Dessert Mix.
- Slice the sponge roll and lay on a lined tray before pouring over the pannacotta mixture. Refrigerate until set.
- Once set, whip the cream and spoon or pipe over the top. Serve in individual portions, garnished with fresh berries.
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Chef Tip
- This dessert will present well in glasses as shown.
