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Panna Cotta with Raspberry Sauce

Panna Cotta with Raspberry Sauce is rich, sweet, tangy, luscious, and creamy. Delicious!

Course Dessert
Cuisine Italian
Prep Time: 20 minutes
Inactive Time 4 hours
Total Time: 4 hours 40 minutes
Yields: 8 Servings
Recipe by Tessa Arias

Ingredients

Panna Cotta

  • 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)

Raspberry Sauce

  • 2 cup of raspberries
  • 1 tbsp lemon juice
  • 1/4 cup of sugar
  • 1/4 cup of water

Directions

Panna Cotta

  1. Line 8 custard cups with neutral-flavored oil.
  2. In a saucepan over low heat, warm the cream and sugar until sugar is dissolved. Remove from heat and add vanilla extract.
  3. 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.
  4. 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.
  5. Once chilled, run a sharp knife around the edge of each panna cotta to loosen and carefully unmold onto a serving plate.

Raspberry Sauce

  1. 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.

Recipe Notes

From Judy Witts via David Lebovitz and My Kitchen Snippets