Panna Cotta with Raspberries
User Reviews
4.9
Panna Cotta with Raspberries
Description
This Panna Cotta recipe uses a mixture of cream and milk heated with vanilla seeds and sugar to create a lightly sweetened, vanilla-flavored base. Gelatine sheets soften and dissolve in the hot liquid, allowing the cream to set into a delicate custard after chilling. The mixture is divided into ramekins and refrigerated until firm.
The accompanying raspberry sauce is made by simmering sugar and water, blending half the raspberries into a smooth purée, then straining and mixing in the remaining fruit for texture. This sauce offers a tart contrast to the creamy panna cotta. The dessert is carefully unmolded, topped with raspberry sauce and garnished with mint, giving a balance of creamy, fruity, and fresh notes.
Serving panna cotta chilled assures the right firmness and refreshes the palate, making it a suitable dessert for warmer days or after rich meals. The vanilla and citrus-peel flavors add complexity without overwhelming the dessert.
Ingredients
- 500 millilitres cream double
- 500 millilitres milk
- 1 orange
- 1/2 lemon
- 1 vanilla pod
- 160 grams sugar
- 18 grams gelatine
- 4 mint fresh sprigs
Sauce:
- 180 grams sugar
- 180 millilitres water
- 1 vanilla pod
- 350 grams raspberry
Instructions
- Soak the gelatine sheets in a little cold water until soft.
- Place the milk, cream, vanilla pod seeds and sugar into a pan and bring to a simmer, then remove the vanilla pod.
- Squeeze the water out of the gelatine sheets, then add to the pan and take off the heat.
- Stir until the gelatine has dissolved.
- Divide the mixture in 6 ramekins and leave to cool. Place into the fridge until set.
- For the sauce, place the sugar and water in a pan and simmer until the sugar has dissolved.
- Add half the raspberries and the sugar water to a blender and blend the sauce until smooth.
- Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
- Turn each panna cotta out of the ramekin and add a tablespoon of sauce then garnish with a sprig of mint and serve.
Notes
User Reviews
Overall Rating
4.9
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