Raspberry Pannacotta

Discover a simple way to surprise your most demanding customers with this wonderful and easy recipe that we developed at Ken. Make it by yourself, and you will offer an artisan creation, very easy to execute, to your clients.

 Steps to follow:

Soak the gelatin sheets in cold water.

Boil Ken Cream Culinaria with sugar and raspberry pulp.

Drain the gelatine leaves and add to the mixture.

Put it in glasses and chill in the fridge.

Garnish and serve.


– 0102211 Ken Cream Culinaria (500 g)

– Raspberry pulp (100 g)

– Sugar (100 g)

– Leaf gelatine (9 g or 4 sheets and a half)

Timescale: 10 minutes

Cool in refrigerator before serving: 2 hours

With Ken recipes you will surprise your customers.