Panna Cotta ist ein seidiges italienisches Vanilledessert und wir haben es mit einer würzigen Himbeersauce und ganzen Himbeeren kombiniert. Es ist ein einfaches, aber beeindruckendes Dessert, also machen Sie es für Ihren nächsten besonderen Anlass.
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.
