Ingredients for 4 people:
- 250 ml (1 cup) whipping cream
- 250 ml (1 cup) milk
- 50 g (2 oz) sugar agave
- 2 teaspoon of Agar flakes
- 400 g (1 pound) raspberries
- 150 g (2/3 cup) cane sugar
- Juice of 1/2 lemon
Boil the cream and the milk with the agave sugar. Beat well until completely dissolved. Add the agar flakes and cook again at low heat for 1 to 2 minutes, stirring constantly with a whisk to dissolve the natural gelling.
Meanwhile, cook the raspberries, less 100 g (1/2 cup) for decoration, with cane sugar and the lemon juice for 30 minutes or until the raspberries are slightly candied. Let cool and add to the cream. Mix consciously until smooth.
Pour into cups or glass jars and let cool at room temperature, then refrigerate for about 2 hours. Before serving, you may add the left fresh raspberries on top of your panacottas with some fresh mint leaves.