Description
This elegant Raspberry Panna Cotta is a silky, creamy Italian dessert made with fresh raspberries, whole milk, and cream, subtly sweetened and flavored with vanilla. It's perfectly set with gelatin and topped with a vibrant raspberry compote that adds a delightful burst of tangy sweetness. Ideal for a sophisticated after-dinner treat, this dessert requires no baking and is chilled to perfection in the fridge.
Ingredients
Panna Cotta Base
- 200 gr (7 oz) Raspberries (fresh or frozen)
- 250 ml (1 cup) Full Cream / Whole Milk
- 250 ml (1 cup) Heavy / Thickened Cream
- 80 gr (1/3 cup) Caster Sugar
- 1 1/2 teaspoon Vanilla Extract
- 2 teaspoon Gelatin Powder
- 1-2 tablespoons Cold Water (for gelatin)
Raspberry Compote Topping
- 200 gr (7 oz) Raspberries (fresh or frozen)
- 1 teaspoon Lemon Juice
- 30 gr (2 tablespoons) Caster Sugar
Optional Garnish
- Fresh raspberries
- Chopped mint
- Shredded coconut
Instructions
- Prepare Raspberry Puree: Blend 200 gr of raspberries until smooth and strain through a fine mesh sieve into a small saucepan, pressing gently with a spatula to remove seeds and keep only the liquid.
- Combine Dairy and Vanilla: Add the milk, cream, sugar, and vanilla extract to the raspberry puree in the saucepan. Whisk to combine and heat over medium-low until it simmers, then remove from heat.
- Bloom Gelatin: In a small bowl, sprinkle gelatin powder over 1 to 2 tablespoons of cold water. Let it sit for a few minutes until it becomes a thick paste.
- Dissolve Gelatin: Whisk the gelatin mixture into the hot raspberry cream mixture until completely dissolved.
- Set Panna Cotta: Pour the mixture into serving cups and refrigerate for 2 to 3 hours until fully set.
- Make Raspberry Compote: In a small saucepan, combine the remaining 200 gr raspberries, lemon juice, and caster sugar. Cook over low to medium-low heat for 10 to 15 minutes until the raspberries break down and the mixture thickens slightly. Let cool completely.
- Top Panna Cotta: Once the panna cotta has set, spoon the cooled raspberry compote over each serving.
- Final Chill and Garnish: Keep the topped panna cotta chilled until ready to serve. Optionally, garnish with fresh raspberries, chopped mint, and shredded coconut for added texture and freshness.
Notes
- You can use fresh or frozen raspberries for both the panna cotta and the compote. If using frozen, thaw them first.
- Straining the raspberry puree removes seeds for a smooth panna cotta texture.
- Gelatin must be bloomed in cold water before mixing with hot liquids to achieve the proper setting.
- The compote can be cooked to preferred consistency; cook longer if you want a thicker topping.
- Make sure the panna cotta is fully chilled and set before adding the compote to prevent mixing.
- This dessert can be made a day ahead and kept refrigerated.
