Panna Cotta with Raspberry Sauce is rich, sweet, tangy, luscious, and creamy. Delicious!
The first time I had Panna Cotta was last Fall during one of our weekly dinner services at culinary school. Some of the other baking students made it and I’ll admit, I was a little apprehensive. I wasn’t sure if I’d like the texture (honestly I thought it would be like jello. Ick). I was happily blown away with my first bite and scarfed the rest down, practically licking my plate clean. It was fantastic. Mmm I’m smile just thinking about it. Dreamy creamy and pleasantly sweet. I added Panna Cotta to my list of recipes to try but completely forgot about it until last week. Thank you David Lebovitz because now I can add Panna Cotta to my dessert repertoire.
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.
Pros: Since it’s made ahead of time and totally elegant it’s perfect for company.
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.
How to make Panna Cotta with Raspberry Sauce
- 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)
- 2 cup of raspberries
- 1 tbsp lemon juice
- 1/4 cup of sugar
- 1/4 cup of water
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.
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.
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