Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, angel's body, devil's blood. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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To get started with this particular recipe, we must prepare a few ingredients. You can have angel's body, devil's blood using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Angel's body, devil's blood:
- Make ready 250 millilitres milk Full - fat
- Take 125 millilitres Whipping cream
- Prepare 1 1/2 tablespoons Sugar
- Take 2 drops Vanilla essence
- Make ready 1 Gelatin sheet
- Get 1 handful raspberries Frozen
- Make ready 1 tablespoon Water
- Take 1 Green chilli
- Make ready 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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