To prepare a delicious panna cotta with raspberry puree, we start by ensuring we have all the necessary ingredients at hand. In a saucepan, we heat 250 ml of fresh milk together with 250 ml of heavy cream and 100 g of sugar. It is important to stir constantly to ensure that the sugar dissolves completely, without letting the mixture boil. This step will create a creamy and flavorful base for our panna cotta.
Meanwhile, we prepare the gelatin sheets. We take 6 sheets of gelatin and hydrate them in cold water for about 10 minutes. Once they have softened, we take them out of the water and drain them well. In the meantime, we continue to stir the mixture in the saucepan. We add the gelatin sheets directly into the warm milk and stir vigorously for a few seconds until the gelatin completely dissolves. Then, we add a few drops of vanilla essence, which will add a pleasant aroma and enhance the taste sensation of the dish.
Once we have a homogeneous mixture, we pour the composition into three glasses or individual molds, being careful to leave a little space at the top to add the raspberry puree later. We place the glasses in the refrigerator and let them cool for 2-3 hours, during which time the panna cotta will set and acquire a fine and creamy texture.
While we wait, we prepare the raspberry puree. We take about 200 g of fresh raspberries and puree them using a blender, adding 50 g of sugar to balance the acidity of the fruit. After we have obtained a fine puree, we hydrate another 2 sheets of gelatin in cold water and add them to the raspberry puree, which we have gently heated to facilitate the dissolution of the gelatin. We mix well until everything is homogenized.
After the panna cotta has set, we carefully take the glasses out of the refrigerator and pour the raspberry puree over each serving. We wait again for about 2 hours for the raspberry layer to set. Finally, we garnish each serving with a few fresh raspberries and mint leaves, adding a touch of freshness. This elegant and refined dessert can be personalized by using any other preferred fruit, prepared in puree form, thus offering unlimited possibilities to experiment with flavors.
Meanwhile, we prepare the gelatin sheets. We take 6 sheets of gelatin and hydrate them in cold water for about 10 minutes. Once they have softened, we take them out of the water and drain them well. In the meantime, we continue to stir the mixture in the saucepan. We add the gelatin sheets directly into the warm milk and stir vigorously for a few seconds until the gelatin completely dissolves. Then, we add a few drops of vanilla essence, which will add a pleasant aroma and enhance the taste sensation of the dish.
Once we have a homogeneous mixture, we pour the composition into three glasses or individual molds, being careful to leave a little space at the top to add the raspberry puree later. We place the glasses in the refrigerator and let them cool for 2-3 hours, during which time the panna cotta will set and acquire a fine and creamy texture.
While we wait, we prepare the raspberry puree. We take about 200 g of fresh raspberries and puree them using a blender, adding 50 g of sugar to balance the acidity of the fruit. After we have obtained a fine puree, we hydrate another 2 sheets of gelatin in cold water and add them to the raspberry puree, which we have gently heated to facilitate the dissolution of the gelatin. We mix well until everything is homogenized.
After the panna cotta has set, we carefully take the glasses out of the refrigerator and pour the raspberry puree over each serving. We wait again for about 2 hours for the raspberry layer to set. Finally, we garnish each serving with a few fresh raspberries and mint leaves, adding a touch of freshness. This elegant and refined dessert can be personalized by using any other preferred fruit, prepared in puree form, thus offering unlimited possibilities to experiment with flavors.
Ingredients
200 ml liquid cream, 8 tablespoons of milk, 3 tablespoons of sugar, one Bourbon vanilla sugar or one vanilla sugar (I used half a vanilla pod), 2 sheets of gelatin. For the raspberry jelly: 2 cups of raspberries, 3 tablespoons of sugar, 2 sheets of gelatin.