How to Make Raspberry PANNA COTTA
Panna Cotta is an eggless perfectly light Italian dessert that is easy to prepare and totally irresistible! 😍
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You’ll need
¾ cup of granulated sugar
400 ml of milk cream
400 ml of fresh milk
6 sheets of gelatin
Vanilla bean
For the sauce:
200 g of frozen raspberries
2 tbsp of granulated sugar
1 ½ tbsp of starch
150 ml of water
2 tsp of vanilla sugar
Here’s how
1- Mix 400 ml of milk cream, 400 ml of fresh milk and ¾ cup of granulated sugar in a pan.
2- Cut open a vanilla bean, scrape out the seeds and add them into the milk mixture.
3- Add the scraped pod as well and bring to a simmer.
4- Soak 6 sheets of gelatin in cold water and let them sit for a few minutes to soften.
5- Remove the vanilla pod and take the pan off the heat.
6- Squeeze the water out of the gelatine leaves, then add into the cream by whisking.
7- Make sure all the gelatin leaves are fully dissolved.
8- Divide the cream among four serving bowls or cups.
9- Refrigerate for 2-3 hours.
10- For the sauce; combine 200g of frozen raspberries with 2 tbsp of granulated sugar, 1 ½ tbsp of starch, 150 ml of water and 2 tsp of vanilla sugar. Cook by mixing until thickens.
11- Whisk thoroughly to mash the raspberries.
12- Spread the sauce over the cream.
13- Refrigerate for 3-4 hours before serving and garnish with a sprig of mint.
14- Enjoy!
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Recipe Video:
