Description
This panna cotta is a delightful Italian dessert, featuring a creamy vanilla base topped with a homemade raspberry sauce, perfect for summer.
Ingredients
Units
Scale
- 1 cup (250 ml) heavy cream
- 1 cup (250 ml) milk
- Seeds from 1 vanilla pod
- 0.3 oz (10 g) powdered gelatin
- 2.1 oz (60 g) sugar
- 10.5 oz (300 g) raspberries
- 5.2 oz (150 g) sugar
Instructions
- In a saucepan, combine 1 cup of heavy cream, 1 cup of milk, seeds from 1 vanilla pod, and 2.1 oz of sugar. Bring the mixture to a boil over medium heat, stirring occasionally.
- Once boiling, remove the saucepan from the heat. Prepare the gelatin according to the package instructions, then dissolve it into the hot milk and cream mixture, stirring until fully incorporated.
- Pour the panna cotta mixture into serving glasses or molds. Allow them to cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours or until set.
- For the raspberry sauce, combine 10.5 oz of raspberries and 5.2 oz of sugar in a saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches a jam-like consistency. This should take about 10-15 minutes.
- Once the panna cotta is set, top each serving with the raspberry sauce. Serve chilled.
Notes
For a thicker sauce, cook the raspberries longer until they reach your desired consistency. You can substitute vanilla extract if you don’t have a vanilla pod. Store panna cotta in the refrigerator for up to 3 days. Serve chilled for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 35
- Sodium: 40
- Fat: 18
- Carbohydrates: 40
- Fiber: 3
- Protein: 4
- Cholesterol: 60