Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, angel's body, devil's blood. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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To begin with this recipe, we must first prepare a few ingredients. You can cook angel's body, devil's blood using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Angel's body, devil's blood:
- Take 250 millilitres milk Full - fat
- Prepare 125 millilitres Whipping cream
- Prepare 1 1⁄2 tablespoons Sugar
- Make ready 2 drops Vanilla essence
- Prepare 1 Gelatin sheet
- Prepare 1 handful raspberries Frozen
- Get 1 tablespoon Water
- Prepare 1 Green chilli
- Prepare 1 1⁄2 tablespoons Sugar
- Get 3 teaspoons Lemon juice
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Instructions to make Angel's body, devil's blood:
- Soak the gelatin sheet in cold water. Combine the rest of the ingredients for the panna cotta in a pot on medium heat
- When the first bubbles start appearing, remove pot from the heat. Pull out soaked gelatine sheet and squeeze it to remove any absorbed water. Put the wrung gelatine sheet in the hot milk-cream mixture and mix well until the gelatine is dissolved.
- Pour the hot mixture in the serving glass. Wrap it in cling film and refrigerate it overnight.
- For the raspberry coulis, bring the raspberries, chilli, water and sugar to a boil and reduce the heat to simmer for 7-8 minutes.
- Turn off the heat, add lemon juice and blitz it in a mixer.
- Push the mixture through a sieve to catch the seeds of the raspberries and any unbroken chilli fragments.
- Refrigerate this smooth coulis for at least an hour.
- When ready to serve, spoon the coulis gently over the now set panna cotta and garnish with a couple of raspberries.
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