Panna cotta with fresh raspberry sauce

Indulge in the creamy elegance of this classic Panna Cotta, paired perfectly with a vibrant, homemade fresh raspberry sauce.

This classic Italian dessert is a delightful balance of smooth, silky vanilla cream and the tangy sweetness of ripe raspberries, making it an irresistible treat for any occasion. Simple yet stunning, it’s sure to impress your guests with its rich flavor and beautiful presentation.

You can use frozen raspberries; simply thaw them a few minutes beforehand.

SERVES 4

Ingredients

For the panna cotta

• ¼ cup (60 ml) cold water

• 1 ¼ teaspoons (4g) unflavored powdered gelatin*

• 2 cups (480 ml) heavy cream

• ¼ cup (50g) granulated sugar

• 1 teaspoon vanilla paste

  
  

For the raspberry sauce

• 12 ounces raspberries (fresh or frozen, thawed)

• 2 tablespoons granulated sugar

Method

For the panna cotta

1. In a small bowl, pour the water and sprinkle the gelatin evenly on top in a single layer and put on the side.

2. In a medium saucepan, combine the heavy cream, sugar, and vanilla extract. Heat the mixture over medium heat, stirring frequently, until it comes just to a boil.

3. Add the softened gelatin to the cream mixture and whisk until fully dissolved and smooth. If the gelatin hasn’t fully dissolved, gently heat the mixture on low while stirring, but avoid boiling.

4. Pour the cream mixture in a silicon muffin mold or 4 foil baking cups. Let sit at room temperature for about 20 minutes to cool off. Then place the mold on a dish or tray and move to the fridge. Let sit for at least 4 hours.

   
   

For the Raspberry Sauce

1. Quickly rinse the raspberries under cool water and pat them dry. Place them in a medium bowl.

2. Sprinkle the berries with the sugar. Mash the berries with a fork to release their juices.

3. Cover the bowl and let the mixture sit for about 15 minutes to allow the sugar to draw out the juice and create a sauce.

4. Taste the sauce and add more sugar if you'd like it sweeter. For a smoother sauce, you can strain it through a fine-mesh sieve to remove the seeds.

5. Once the panna cotta has set, place each panna cotta on a dessert plate and drizzle the raspberry sauce on top.

   Enjoy!