Raspberry panna cotta
2 servings
300 minutes
Raspberry panna cotta is an elegant Italian dessert that captivates with its delicate texture and harmonious blend of creamy softness and berry freshness. This dessert originates from Italy, where it is traditionally made with vanilla, but the raspberry version adds a refined tartness and vibrant flavor. The creamy base enriched with raspberry puree creates a velvety consistency, while the berries add a light fruity note. Perfect for concluding a romantic dinner or festive feast, panna cotta is served chilled, often with berries or sauce for an extra accent. Its tenderness and lightness make it a favorite among gourmets, while the simplicity of preparation allows anyone to experience the magic of Italian cuisine right at home.
1
Pour cold water over the gelatin.
- Gelatin: 6 g
- Water: 40 l
2
Pour cream into a saucepan and add sugar. Place on low heat.
- Cream: 300 ml
- Sugar: 60 g
3
Once the sugar dissolves, add the milk.
- Milk: 100 ml
4
Gradually introduce raspberry puree.
- Raspberry puree: 50 g
5
Bring to a boil, but do not boil.
6
Strain from the seeds. This can also be done immediately and added to the milk without seeds.
7
Add gelatin to the slightly cooled cream. If the cream has cooled down, it needs to be warmed up; otherwise, the gelatin will not dissolve.
- Gelatin: 6 g
8
Mix well to dissolve the gelatin, but do not shake. Otherwise, the panna cotta will have bubbles.
9
Pour into the molds.
10
Once cooled, place in the refrigerator for 4 hours until fully set.
