Panna Cotta with Raspberry Sauce
- Desserts & Sweets, Holidays & Seasonal, Italy
Creamy Panna Cotta with Fruity Raspberry Sauce – an Italian dessert classic that’s not only easy to make but also perfect for prepping ahead. Ideal for dinner parties or as a sweet finale to a special meal!
Ingredients:
Panna Cotta:
- 600 ml heavy cream
- 1 vanilla bean
- 40 g sugar
- 1 pinch of salt
- 4 gelatin sheets
Raspberry Sauce:
- 250 g frozen raspberries
- 25 g powdered sugar
Directions:
1. Prepare the Panna Cotta: Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Place the vanilla seeds, the bean, cream, sugar, and salt in a small saucepan and bring to a gentle boil. Reduce the heat and simmer for 10–15 minutes, stirring occasionally.
During the last 5 minutes of cooking, soak the gelatin sheets in cold water for 5 minutes. Lightly squeeze out the water from the gelatin and stir it into the hot cream until fully dissolved. Allow the mixture to cool slightly, then strain it through a fine sieve into dessert glasses. Refrigerate for at least 3 hours, or ideally overnight, until set.
2. Prepare the Raspberry Sauce: Combine the raspberries and powdered sugar in a small saucepan over medium heat. Cook until the raspberries thaw and begin to release their juices. Bring to a gentle boil, letting the raspberries break down into a puree. Simmer briefly, then blend until smooth.
Pour the cooled raspberry sauce over the chilled Panna Cotta or serve it on the side.
3. Garnish: Top with frozen or fresh raspberries or fresh mint leaves for an elegant finishing touch, if desired.
Some Recipe Tips:
Gelatin Alternative: For a vegetarian version, you can replace gelatin with agar-agar. Since agar-agar has a stronger gelling power, 1–2 g is enough for 600 ml of cream. Remember, agar-agar needs to be boiled to activate its gelling properties. Check the package instructions for the best results.
Fruit Variations: You can easily adapt the raspberry sauce with other fruits like strawberries, blueberries, mango, or passion fruit. Each fruit adds its own unique flavor to the dessert. For an exotic twist, try adding a splash of lime juice or spices like cinnamon or vanilla. If you prefer a smooth texture, strain the sauce through a fine sieve after blending.
Panna Cotta with Raspberry Sauce
Course: Desserts & SweetsCuisine: ItalyDifficulty: Easy4-6
servings20-25
minutes3-24
hoursCreamy Panna Cotta with Fruity Raspberry Sauce – an Italian dessert classic that’s not only easy to make but also perfect for prepping ahead. Ideal for dinner parties or as a sweet finale to a special meal!
Ingredients
- Panna Cotta:
600 ml heavy cream
1 vanilla bean
40 g sugar
1 pinch of salt
4 gelatin sheets
- Raspberry Sauce:
250 g frozen raspberries
25 g powdered sugar
Directions
Prepare the Panna Cotta: Split the vanilla bean lengthwise and scrape out the seeds with the back of a knife. Place the vanilla seeds, the bean, cream, sugar, and salt in a small saucepan and bring to a gentle boil. Reduce the heat and simmer for 10–15 minutes, stirring occasionally.
During the last 5 minutes of cooking, soak the gelatin sheets in cold water for 5 minutes. Lightly squeeze out the water from the gelatin and stir it into the hot cream until fully dissolved. Allow the mixture to cool slightly, then strain it through a fine sieve into dessert glasses. Refrigerate for at least 3 hours, or ideally overnight, until set.
Prepare the Raspberry Sauce: Combine the raspberries and powdered sugar in a small saucepan over medium heat. Cook until the raspberries thaw and begin to release their juices. Bring to a gentle boil, letting the raspberries break down into a puree. Simmer briefly, then blend until smooth.
Pour the cooled raspberry sauce over the chilled Panna Cotta or serve it on the side.
Garnish: Top with frozen or fresh raspberries or fresh mint leaves for an elegant finishing touch, if desired.
Notes
- Gelatin Alternative: For a vegetarian version, you can replace gelatin with agar-agar. Since agar-agar has a stronger gelling power, 1–2 g is enough for 600 ml of cream. Remember, agar-agar needs to be boiled to activate its gelling properties. Check the package instructions for the best results.
- Fruit Variations: You can easily adapt the raspberry sauce with other fruits like strawberries, blueberries, mango, or passion fruit. Each fruit adds its own unique flavor to the dessert. For an exotic twist, try adding a splash of lime juice or spices like cinnamon or vanilla. If you prefer a smooth texture, strain the sauce through a fine sieve after blending.
