Raspberry panna cotta
6 servings
150 minutes
Raspberry panna cotta is a delicate dessert that embodies the elegance of European cuisine. Its roots trace back to Italian traditions, where creamy textures blend with berry notes to create a refined treat. Raspberry puree adds a light tartness that harmoniously complements the sweetness of cream cheese and vanilla sugar. Gelatin gives the dessert a silky structure, while the garnish of berry jam and fresh mint adds a refreshing touch. It is best served chilled and pairs wonderfully with a cup of fragrant tea or a glass of white wine. This dessert will adorn any festive table, bringing a touch of sophistication and gentle flavor enjoyment.
1
Blend the raspberries in a blender.
- Raspberry: 450 g
2
Whip the soft cream cheese with sugar and vanilla sugar until fluffy. Transfer to a blender with raspberry puree and whip into a foam. Pour into a bowl.
- Cream cheese: 200 g
- Sugar: 50 g
3
Add gelatin to the milk and let it swell for 20 minutes. Slightly heat the cream, add the milk with gelatin, and mix thoroughly with a whisk. Remove from heat and continue stirring until the gelatin is completely dissolved.
- Milk: 1 teaspoon
- Gelatin: 6 tablespoons
- Heavy cream 35% fat: 50 ml
4
Mix everything prepared, immediately strain through a sieve, and pour into portion molds or whiskey glasses. Place in the refrigerator for 2 hours until fully set.
5
Decorate the set panna cotta with berry jam and a mint leaf. Serve immediately.
- Fresh mint: 1 piece
