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Panna Cotta with Raspberries
4.9 from 201 votes

Panna Cotta with Raspberries

Panna Cotta with Raspberries is a creamy, gelatin-set dessert combining double cream, milk, vanilla, and sugar resulting in a smooth texture. The dessert is chilled in ramekins and unmolded before serving with a fresh raspberry sauce that balances sweetness and fruitiness. A sprig of mint adds a fresh herbal aroma. This dessert is elegant and light, ideal for serving chilled after a meal.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 6 servings
Course: Dessert
Cuisine: Italian

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

    Cup of Yum
  1. Soak the gelatine sheets in a little cold water until soft.
  2. Place the milk, cream, vanilla pod seeds and sugar into a pan and bring to a simmer, then remove the vanilla pod.
  3. Squeeze the water out of the gelatine sheets, then add to the pan and take off the heat.
  4. Stir until the gelatine has dissolved.
  5. Divide the mixture in 6 ramekins and leave to cool. Place into the fridge until set.
  6. For the sauce, place the sugar and water in a pan and simmer until the sugar has dissolved.
  7. Add half the raspberries and the sugar water to a blender and blend the sauce until smooth.
  8. Pass the sauce through a sieve into a bowl and stir in the remaining fruit.
  9. Turn each panna cotta out of the ramekin and add a tablespoon of sauce then garnish with a sprig of mint and serve.

Notes