Description
This delicious Raspberry Panna Cotta is a smooth, creamy Italian dessert featuring a luscious blend of fresh raspberries, rich cream, and a hint of vanilla. Topped with a homemade raspberry compote, it makes the perfect elegant dessert for any dinner or special occasion.
Ingredients
Scale
Panna Cotta
- 200 grams Raspberries (fresh or frozen)
- 250 milliliters Full Cream / Whole Milk
- 250 milliliters Heavy / Thickened Cream
- 80 grams Caster Sugar
- 1.5 teaspoons Vanilla Extract
- 2 teaspoons Gelatin Powder
- Cold water (for blooming gelatin)
Raspberry Compote
- 200 grams Raspberries (fresh or frozen)
- 1 teaspoon Lemon Juice
- 30 grams Caster Sugar
Instructions
- Prepare raspberry puree: Blend 200 grams of raspberries until smooth, then strain through a fine sieve into a small saucepan to remove seeds, creating a smooth puree.
- Heat cream mixture: In the same saucepan, add 250ml full cream milk, 250ml heavy cream, 80g caster sugar, and 1.5 teaspoons vanilla extract to the raspberry puree. Heat gently over medium heat until the mixture just begins to simmer. Do not boil.
- Dissolve gelatin: Sprinkle 2 teaspoons gelatin powder over a small amount of cold water to bloom and soften it. Once bloomed, stir the gelatin into the warm cream-raspberry mixture until fully dissolved and incorporated.
- Set panna cotta: Pour the mixture evenly into serving cups or molds and refrigerate for 2 to 3 hours, or until firmly set.
- Make raspberry compote: In a saucepan, combine the remaining 200 grams raspberries with 1 teaspoon lemon juice and 30 grams caster sugar. Cook over medium heat, stirring occasionally, until the raspberries have softened and the mixture has thickened slightly to form a compote. Allow it to cool.
- Serve: Once the panna cotta has set, spoon the cooled raspberry compote over the top of each serving just before serving for a burst of fresh flavor.
Notes
- Use fresh or frozen raspberries interchangeably based on availability.
- To get a smoother panna cotta, ensure you strain the raspberry puree thoroughly.
- Do not boil the cream mixture as this can affect the texture.
- Gelatin powder must be fully dissolved; otherwise, the panna cotta won’t set properly.
- Refrigerate the panna cotta for at least 2 hours; overnight chilling gives best firmness.
- The raspberry compote can be prepared in advance and refrigerated.
