Taste: Rich, sweet, and tangy.
Texture: Luscious, creamy, and thick with the smooth raspberry sauce all over.
Ease: Much easier than I had anticipated.
Appearance: I love the contrast of the white panna cotta and pinkish red sauce.
Cons: None, except you really have to make sure the gelatin is dissolved when whisking with the cream mixture.
Would I make this again? I’ll definitely make panna cotta again, probably with a different flavor profile.
- 4 cups heavy cream
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 6 tablespoons cold water
- 2 packets powdered gelatin (4 1/2 teaspoons)
- raspberry sauce (recipe follows)
Line 8 custard cups with neutral-flavored oil.
In a saucepan over low heat, warm the cream and sugar until sugar is dissolved. Remove from heat and add vanilla extract.
While cream is heating, pour the 6 tablespoons of water in a medium bowl. Sprinkle powdered gelatin over water and let sit for 5-10 minutes.
Pour warm cream mixture over gelatin mixture and whisk until gelatin is completely dissolved. Divide cream-gelatin mixture into prepared custard cups and chill for at least 2 hours, preferably 4 hours.
Once chilled, run a sharp knife around the edge of each panna cotta to loosen and carefully unmold onto a serving plate.
From My Kitchen Snippets
- 2 cup of raspberries
- 1 tbsp lemon juice
- 1/4 cup of sugar
- 1/4 cup of water
Combine all 4 ingredients in a small saucepan and let simmer over low heat for 10 minutes, until raspberries are cooked down. Strain raspberry sauce through a fine sieve to remove seeds. Pour strained sauce over panna cotta.