Description
A smooth and creamy Italian dessert made with vanilla-infused cream and topped with a vibrant homemade raspberry sauce. Light, elegant, and perfect for any occasion.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 1/2 teaspoons powdered gelatin
- 1 1/2 cups fresh raspberries
- 1 tablespoon lemon juice
Instructions
- In a small bowl, sprinkle gelatin over cold milk. Let bloom for 5 minutes.
- Meanwhile, in a saucepan, heat heavy cream and sugar over medium heat until sugar dissolves. Do not boil.
- Add the bloomed gelatin and vanilla extract to the warm cream. Whisk until dissolved.
- Strain the mixture and pour evenly into ramekins or glasses. Let cool for 10 minutes, then cover and chill for at least 4 hours.
- In another saucepan, cook raspberries, lemon juice, and a bit of sugar until thickened, about 10 minutes. Strain or leave chunky as desired. Cool completely.
- Once set, unmold panna cotta or serve in glasses. Spoon raspberry sauce on top and garnish if desired.
Notes
- Do not overheat the cream to preserve the texture.
- Bloom gelatin properly for the perfect set.
- Straining the cream mixture helps achieve smooth results.
- Make the raspberry sauce ahead and chill for best flavor.
Nutrition
- Serving Size: 1 ramekin
- Calories: 310
- Sugar: 18g
- Sodium: 35mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
Keywords: panna cotta, raspberry dessert, Italian dessert, creamy dessert, no bake dessert