Panna cotta with raspberry

Name: Panna cotta with raspberry - Adelaida L.
Ingredients: 300 ml cream for whipping; 200 ml milk; 4 tablespoons sugar; 1/2 vanilla bean; 1 packet gelatin. 150 g fresh raspberries. For the raspberry sauce: 150 g raspberries together with 3 teaspoons sugar and 1 teaspoon lemon juice.

Dessert - Panna cotta with raspberry by Adelaida L. - Recipia

Raspberry panna cotta is a chilled dessert perfect for warm days and quite simple to prepare. The creamy base is made from milk, heavy cream, sugar, and vanilla, while fresh raspberries are added directly to the mixture before chilling. Finally, the dessert is served with a strained raspberry sauce to keep it smooth and seedless. It only needs a few hours in the fridge to set. Quick Info Total time: approximately 4-5 hours including preparation time Preparation time: not specified exactly; active preparation is short Cooking time: 2-3 minutes for the milk base and 4-5 minutes for the raspberry sauce Chilling time: 4-5 hours Servings: unspecified; depends on the size of molds or cups Difficulty: easy Recipe type: cold summer dessert Ingredients For the panna cotta 300 ml heavy cream 200 ml milk 4 tablespoons sugar 1/2 vanilla bean 1 packet gelatin 100 ml water, for hydrating the gelatin 150 g fresh raspberries For the raspberry sauce 150 g raspberries 3 teaspoons sugar 1 teaspoon lemon juice Instructions 1. Prepare the gelatin Soak the gelatin in 100 ml of water and set it aside while you prepare the panna cotta base. It’s important to hydrate it before adding it to the warm liquid. 2. Heat the milk and cream Split the vanilla bean lengthwise, scrape out the seeds, and keep them. In a saucepan, combine the milk, 100 ml of heavy cream, sugar, vanilla seeds, and the empty vanilla pod. Place the saucepan over low heat. Stir until the sugar dissolves, then let the mixture simmer gently for 2-3 minutes. It doesn’t need to boil vigorously. 3. Add the gelatin Remove the saucepan from heat and let the mixture cool for about 2 minutes. Take out the vanilla pod, then add the hydrated gelatin. Stir until the gelatin completely dissolves in the liquid. If any lumps remain, the panna cotta won’t set evenly. 4. Whip the remaining cream Whip the remaining 200 ml of heavy cream until it forms soft peaks. There’s no need to add sugar, as the base already contains the 4 tablespoons. Once the milk mixture has cooled and the gelatin is dissolved, gently fold in the whipped cream. Mix carefully until the mixture is smooth. 5. Add the raspberries and chill the dessert Pour the mixture into molds or cups. Add fresh raspberries to each portion, then place the containers in the fridge for 4-5 hours, until the panna cotta sets. If using molds from which you want to unmold the dessert, allow the panna cotta to chill sufficiently. For serving directly from cups, appearance is less critical, but it still needs the full chilling time. 6. Prepare the raspberry sauce In a small saucepan, combine the 150 g of raspberries with the sugar and lemon juice. Cook over medium heat for 4-5 minutes, until the raspberries break down and the liquid reduces slightly. Pour the sauce through a fine mesh strainer. Use a spoon to press the raspberries so that the pulp passes through the sieve. Discard the remaining seeds. 7. Serve the panna cotta If you used molds, carefully unmold the panna cotta onto plates. Pour the raspberry sauce over the top and serve the dessert chilled. Why I make this recipe often I love this recipe because it has few ingredients and doesn’t require baking. The base is quick to prepare, and most of the time the panna cotta simply chills in the fridge. The fresh raspberries inside and the sauce on top give it a fresher taste than the plain vanilla version. It’s also an easy dessert to prepare a few hours ahead. You can chill it, and make the sauce separately to add when serving. Tips Let the milk mixture cool for about two minutes before adding the gelatin. In the recipe, the gelatin is added after the saucepan is removed from the heat, not while the liquid is boiling. Stir the gelatin until it completely dissolves. This step is crucial for the final texture. The whipped cream is added once the milk base is no longer very hot. Fold it in carefully to achieve a smooth mixture. For the sauce, the fine strainer removes the raspberry seeds. Press the pulp with a spoon and don’t discard the liquid sauce until all the soft fruit has passed through the sieve. Substitutions The recipe uses milk, heavy cream, gelatin, and vanilla. No alternatives are indicated in the original source, so substitutions may change the texture and how the panna cotta sets. For raspberries, the source specifies fresh raspberries for both the panna cotta and the sauce. Using other fruits would alter the recipe and may require adjusting the amount of sugar or cooking time. Variations You can prepare panna cotta in individual molds or cups. The difference is mainly in serving: from cups, it is eaten directly, while from molds, the dessert can be inverted onto a plate. The amount of vanilla remains as mentioned in the recipe, which is half a bean. The seeds are used with the milk and cream, and the pod is removed before pouring the mixture. For a simple presentation, you can mix the raspberries into the mixture before chilling and add the sauce only at the end. This way, the fruits inside remain separate from the strained sauce. Serving ideas Serve the panna cotta chilled, with the raspberry sauce poured just before bringing it to the table. If you used cups, you can add the sauce directly on top. If you used molds, invert each portion onto a plate and then pour the sauce around or over the dessert. Frequently Asked Questions 1. How long should panna cotta chill in the fridge? It needs 4-5 hours to set. This time is mentioned for the original recipe and is especially important if you want to unmold the panna cotta from molds. 2. Can I use the same raspberries for the dessert and the sauce? No, the recipe uses 150 g of fresh raspberries in the panna cotta mixture and another 150 g for the sauce. The fruit for the sauce is cooked separately with sugar and lemon juice, then strained. 3. When do I add the gelatin? The gelatin is first hydrated in 100 ml of water. After the milk, the 100 ml of cream, sugar, and vanilla have simmered gently for 2-3 minutes, the saucepan is taken off the heat. After about two minutes, the hydrated gelatin is added and stirred until dissolved. 4. Why is the raspberry sauce strained? Raspberries have seeds that remain in the sauce after cooking. Passing through a fine strainer removes the seeds and leaves a smoother sauce made from the pulp and juice of the fruit. 5. Can I serve panna cotta directly from the cup? Yes. The recipe allows for using either molds or cups. If you use cups, there’s no need to unmold the dessert; you can serve it directly with raspberry sauce on top. Nutritional Values Values are estimated and refer to the entire prepared quantity, as the number of servings is not specified. The calculation may vary depending on the fat percentage of the heavy cream, the type of milk, and the exact amount in a packet of gelatin. For the entire recipe: Calories: approximately 1,400-1,500 kcal Protein: approximately 20-25 g Carbohydrates: approximately 100-115 g Fats: approximately 85-95 g Most of the fats and calories come from the heavy cream, while carbohydrates mainly come from sugar, milk, and raspberries. If the dish is divided into four servings, the values are approximately divided by four; if you make more cups, the per-serving value will be lower. Storage and Reheating Panna cotta can be stored in the fridge, covered, until serving. The raspberry sauce should be kept separate, also in the fridge, if not used immediately. The dessert is not reheated. It is meant to be served cold, and heating may affect the gelatin and the texture of the panna cotta. For the best result, add the sauce when serving, not long beforehand.

Panna cotta with raspberry

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