Panna Cotta with Raspberry Sauce
4 servings
30 minutes
Panna cotta with raspberry sauce is a refined Italian delicacy, captivating with its velvety texture and delicate creamy flavor. This dessert originates from northern Italy and has become a symbol of exquisite cuisine. Its lightness is achieved through the combination of cream and gelatin, while vanilla adds a subtle sweetness. The raspberry sauce provides a bright accent with a hint of tartness and refreshing fruit notes. Panna cotta is served chilled and pairs perfectly with a cup of coffee or a glass of liqueur. This dessert is a true masterpiece of culinary art that wins the hearts of gastronomy enthusiasts.
1
Place the raspberries in a small bowl and gently mash with a wooden spoon. Add 3 tablespoons of sugar and mix well.
- Frozen raspberries: 340 g
- Sugar: 0.3 glass
2
Grease 4 small pudding molds with vegetable oil.
3
Pour 1 tablespoon of milk into a small bowl and add gelatin. Mix and let it sit for 10 minutes.
- Milk: 0.3 glass
- Gelatin: 1.3 teaspoon
4
Mix cream, 0.25 cup sugar, and 0.3 cup milk in a small saucepan. Extract the seeds from the vanilla and add only the pod. Bring to a boil over medium heat, stirring constantly, and remove from heat. Add the gelatin mixture and mix well. Strain the mixture and add the liqueur. Chill for about 2 hours and pour into prepared molds. Cover with plastic wrap and refrigerate overnight.
- Whipped cream: 1.8 glass
- Sugar: 0.3 glass
- Milk: 0.3 glass
- Vanilla pod: 0.5 piece
- Frangelico liqueur: 2 tablespoons
5
Carefully run a knife along the inner edges of the mold and flip the panna cotta onto serving plates. Drizzle with raspberry sauce on top.