Panna Cotta with Raspberries
Silky panna cotta with fresh raspberry sauce is a dessert that feels elegant without being difficult. This recipe for panna cotta with raspberries gives a mild …
Ingredienser
Instructions
Soak the gelatin sheets in cold water for 5 to 10 minutes, until soft.
Pour cream into a saucepan and add sugar.
Split the vanilla bean lengthwise, scrape out the seeds and add both seeds and pod to the saucepan.
Heat the mixture toward boiling point while stirring, but do not let it boil.
Remove the pan from the heat and remove the vanilla pod.
Squeeze the water from the gelatin sheets.
Stir the gelatin into the warm cream mixture until completely dissolved.
Pour the mixture into serving glasses or molds.
Chill for at least 4 hours, preferably overnight, until the panna cotta has set.
Add raspberries, sugar, lemon juice and water to a saucepan.
Bring to a boil and let the sauce simmer for 10 to 15 minutes.
Cool the sauce and strain it if you want a smooth raspberry sauce.
Top the panna cotta with raspberry sauce before serving.
Nutrition per serving
Energi ca. 490 kcal
Protein 4.4 g
Fett 49.0 g
Karbohydrater 8.4 g
Fiber 2.2 g
Sukker 5.8 g
Salt 0.6 g
Tips & tricks
Make the panna cotta the day before if serving guests. This gives it plenty of time to set and removes stress right before serving.
Did you know?
Panna cotta gets its silky texture when cream and gelatin are balanced correctly. Too much gelatin makes the dessert firm, while the right amount gives a soft cream that holds its shape. Raspberry sauce adds fresh acidity and berry flavor that makes the mild vanilla dessert feel lighter.
