Panna Cotta with Raspberries
This velvety smooth and delicately sweet treat is a masterpiece of simplicity and flavor, capturing the essence of Italian cuisine in every spoonful. Next to tiramisu, it’s one of the most popular Italian desserts.
Panna Cotta, meaning “cooked cream” in Italian, is a beloved classic that has stolen hearts around the world with its creamy texture and delightful subtlety. In this recipe, we invite you to discover the art of creating the perfect Panna Cotta dessert for yourself.
Enjoy this classic panna cotta recipes with raspberries sauce.
Panna Cotta with Raspberries
Ingredients
- 500 millilitres double cream
- 500 millilitres milk
- 1 orange
- 1/2 lemon
- 1 vanilla pod
- 160 grams sugar
- 18 grams gelatine
- 4 sprigs fresh mint
Sauce:
- 180 grams sugar
- 180 millilitres water
- 1 vanilla pod
- 350 grams raspberries
Instructions
- Soak the gelatine sheets in a little cold water until soft.
- Place the milk, cream, vanilla pod seeds and sugar into a pan and bring to a simmer, then remove the vanilla pod.
- Squeeze the water out of the gelatine sheets, then add to the pan and take off the heat.
- Stir until the gelatine has dissolved.
- Divide the mixture in 6 ramekins and leave to cool. Place into the fridge until set.
- For the sauce, place the sugar and water in a pan and simmer until the sugar has dissolved.
- Add half the raspberries and the sugar water to a blender and blend the sauce until smooth.
- Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
- Turn each panna cotta out of the ramekin and add a tablespoon of sauce then garnish with a sprig of mint and serve.
Notes
Related: Chocolate Panna Cotta with Raspberry Coulis
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Related: Panna Cotta with New Season Berry Compote
