Panna cotta with raspberries

Panna cotta is the spoon dessert par excellence... An Italian pudding made with cream and sugar with a very delicate flavor. Thanks to its ease of execution and its refined appearance, it is the perfect dessert to prepare for a dinner or to enrich your buffet. The panna cotta combined with raspberry coulis turns out to be a perfect combination at any time of the year. The play of colors of the pure white of cream and ruby red of raspberries immediately stands out from the eye, while at the first taste your taste buds will enjoy a contrast between the sweetness of panna cotta and the sour taste of raspberries. Use the molds you prefer to customize this dessert and adapt it to your occasion of use. Sink the teaspoon inside your panna cotta with raspberry coulis and let yourself be overwhelmed by its enveloping consistency.

Raspberry panna cotta is a delicious spoon dessert, to be prepared during the summer season with fresh raspberries. The dessert consists of a classic panna cotta enriched, during various phases of firming, by two layers of fresh fruits. The sour taste of raspberries blends perfectly with the delicacy of panna cotta. An exquisite dessert to end the meal sweetly! Panna cotta with raspberry sauce is a dessert spoon not only good but also beautiful to serve to your guests. Here is the recipe.

INGREDIENTS FOR 4 MOULDS OF 160 GR

Fresh liquid cream 600 g

Icing sugar 160 g

gelatine sheets 6 g

Vanilla pod 1

INGREDIENTS FOR RASPBERRY COULIS

Raspberries 200 g

Icing sugar 50 g

Lemon juice 20 g

FOR GARNISH

Raspberries 30 g

PREPARATION

To make the panna cotta with raspberry coulis, place the cream in a pan, carve the vanilla bean, scrape the seeds with a sharp knife and transfer them together with the cream. Add also the berry and icing sugar. Stir to mix everything and bring to a boil over low heat. Meanwhile, soak the gelatin sheets in cold water. Once the cream starts to boil remove the vanilla bean. Squeeze the gelatin sheets and add them to the hot mixture, stirring quickly with a whisk until it melts completely, then turn off the heat. With the help of a ladle, transfer the mixture into the 4 molds, with a capacity of 160 gr. Let cool first to room temperature and then in the refrigerator to firm up for at least 5 hours. Before serving the panna cotta prepare the coulis. Pour the raspberries into a container with high sides, along with lemon juice and icing sugar. Blend with an immersion mixer, until a puree is obtained. Then strain the mixture and keep your coulis aside. When serving the panna cotta, immerse the mold for a few seconds in boiling water and turn it upside down on a serving plate, in this way the panna cotta will be easily deformed. Pour over the raspberry coulis, decorated with fresh raspberries and serve your panna cotta!