Raspberry Panna Cotta

Panna Cotta is an Italian dessert made of boiled cream. It is not a pudding, not a custard, not a mousse and it is served as a main dessert 9not a part in a dessert).

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Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    15 minutes

  • Chill/Set Time:

    6-8 hours

  • Servings:

    4 (150ml or 5oz each)

Preparation

  • Materials

    Saucepan
    Sieve
    Whisk
    Wooden Spoon
    Mixing Bowls
    Spatula

  • Prep

    Squeeze juice from lemon
    Puree and strain raspberries

  • Oven/Stove

    Prepared on the stove

  • Shopping List

    Heavy Cream
    Granulated Sugar 
    Sea Salt
    Vanilla
    Gelatin
    Liquor or Liqueur for flavoring

Ingredients

  • Panna Cotta

    Heavy Cream 480 ml (approx 2 cups)
    Granulated Sugar 60g (2 oz)
    Sea Salt - 1 pinch
    Vanilla - 1 Bean or Extract 2 tbsp
    Gelatin 8g or 4 sheets + Cold Water 50 ml (~3 1/2 tbsp)
    Alternative Thickener: 20 g (2 ¼  tbsp) gum (guar, agar, or xantham) I also like corn starch or arrowroot powder as a thickener. These are adequate substitutes for gelatin if you are going to serve them in a glass rather than on a plate.

  • Raspberry Coulis

    Raspberries, fresh 250 g (9 oz)
    Granulated Sugar 60 g (4 3/4 tablespoons)
    Lemon Juice - 1 large lemon

Steps

  • Panna Cotta

    STEP 1: Soak gelatin in room temperature water (10-15 minutes)

    STEP 2:  Heat the heavy cream in a saucepan with the vanilla

    STEP 3: Add granulated sugar and salt to the cream and cook on low heat for about 15 minutes, stirring to dissolve all the sugar and salt. Remove from heat, pour through a sieve into a mixing bowl and set aside to cool a bit while you make the gelatin.

    STEP 4: Gently warm and melt the dissolved gelatin in a melting pot on low heat.

    STEP 5: With the gelatin and the cream at the same temperature (room temp to slightly warm), whisk in the gelatin all at once.

    STEP 6: Pour the panna cotta into serving glasses or a mold and cool to room temperature.

    STEP 7: Cover with plastic wrap and refrigerate for 6-8 hours.

  • Raspberry Coulis

    STEP 1:  Place 250 g (9 oz) of fresh raspberries in a food processor. 

    STEP 2:  Pour through a sieve into a bowl

    STEP 3:  Add 60 g (4 3/4 tablespoons) of granulated sugar and the lemon juice.

    STEP 4:  Blend until you have a fairly smooth sauce.

Notes

FLAVORING
While often served plain vanilla with the coulis as the main flavor, flavor can also be added to the cream mixture.

Liquors make a premium panna cotta. Use rum, bourbon, Grand Marnier, Chambord …. There are many delicious options.

Cook citrus zest into the cream for a tasty lemon, lime, or orange panna cotta.

Add flavor extracts like mint, almond, hazelnut or fruit flavors.

You can also top with nuts or swirl in chocolate.

Mix in a thick espresso (a good base for the gelatin) and add cocoa powder for a mocha variety.

Coconut Panna Cotta: Replace some of the heavy cream with coconut cream or add coconut extract.

SERVING
Serve in a glass or turned out upside down on a dessert plate. Spoon raspberry sauce over the panna cotta. Garnish with a few fresh raspberries and mint leaves and serve.

GARNISHES
Garnish with fresh berries and Mint Sprig , Slices of Citrus Fruit, Chocolate curls or Cinnamon Stick.
Top with nuts.
You can also drizzle or swirl in dessert sauces like chocolate, white chocolate, caramel, butterscotch, toffee, strawberry, blackberry!

STORING
Cover glasses or plates with plastic wrap in the refrigerator for up to 2 or 3 days.


PAIRING
Panna Cotta pairs well with liquor such as bourbon or rum, or Irish cream.
Fruity panna cottas pair  nicely with red wine or fruit juice.
Coffees are always a good choice. Match your lattee or cappucino to the flavor of your panna cotta.

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