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

  • Heat

    Prepared on the stove

  • Shopping List

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

Method

  • 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.

  • 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.

Method

  • Raspberry Coulis

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

  • 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.

Putting it Together

  • Assembly

  • Notes

  •  Applications & Plating Pairings
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