Panna cotta is a silky vanilla Italian dessert and we've paired it with a tangy raspberry sauce and whole raspberries. It's a simple but impressive dessert, so make this for you next special occasion.
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Category
Dessert
Servings
6
Prep time
4 hours
Cook time
20 minutes
Panna cotta is a silky vanilla Italian dessert and we've paired it with a tangy raspberry sauce and whole raspberries. It's a simple but impressive dessert and you can prep it the day before, so you can enjoy more time with your friends and family at dinner.
Ingredients
- 80ml milk
- 7g powdered gelatin
- 600ml cream
- 100g sugar
- 1 vanilla bean
- 500g frozen raspberries
- 200g sugar
- 1 lemon
- fresh raspberries, to garnish
Directions
Sprinkle the gelatin powder over the milk in a small bowl, stirring until the gelatin has fully dissolved. Set aside.
- In a saucepan, combine the cream and 100g sugar. Heat over medium heat, but do not bring to a boil. Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod as well.
- Just before the cream mixture begins to boil, remove the vanilla pod, add the gelatin-milk mixture, and stir over medium-low heat for 1 minute to ensure the gelatin is completely integrated. Strain the mixture through a fine sieve to remove any lumps.
- Lightly grease six ramekins and pour the cream mixture evenly among them. Refrigerate for at least 3 hours, but preferably overnight, to set.
- In a saucepan, combine the frozen raspberries, 200g sugar, and the juice of one lemon. Cook over medium heat, stirring and mashing the raspberries until you achieve a sauce consistency with no whole berries remaining. Strain the sauce through a sieve to remove seeds, then chill in the fridge until ready to serve.
- To serve, run a knife around the edges of the ramekins and quickly dip each one in hot water to help loosen the panna cotta. Invert each onto a plate. Spoon some of the raspberry sauce around the panna cotta and garnish with fresh raspberries.
