Easy Raspberry Panna Cotta with Raspberry Sauce
Raspberry Panna Cotta with Raspberry sauce, a heavenly dessert that will leave you craving for more. This velvety smooth and creamy dessert combines the richness of fresh raspberries with the delicate sweetness of a classic panna cotta.
Servings 6 people
Ingredients
- 200 ml Heavy cream
- 200 ml Whole milk
- 250 g Raspberries 50g of which is for decoration
- 100 g White granulated sugar 1/2 cup
- 1/8 tsp Salt
- 10 g Gelatin powder or 3 gelatin sheets
- 30 ml Cold water
- 1/2 tsp Vanilla paste or the seed from a half vanilla bean
Instructions
- In a saucepan combine cream, milk, raspberries (leave the 50g for decoration), sugar, and salt. Cook on medium heat for about 3 minuts. Then transfer to a blander and blend till smoth, about 30 seconds. Pass through a sieve into the same pot it was cooked. Descard the raspberry seeds. Returm to the heat and cook for a minute.
- Meanwhile combine the gelatine and water. Whisk and let it bloom.
- Take the mixture of the heat. Add vanilla and bloomed gelatin. Whisk well, till the gelatin has desolved. If in doubt, pass the liquid through a sieve one more time.
- Pour the liquid to a desired silicone mold and transfer to the fridge. Let it set for at least 4 hours. The panna cotta should be wobbly but keep its shape.
- Serve cold drizzled or with a side of raspberry sauce.