Description
Classic Vanilla Panna Cotta with Raspberry Sauce is a creamy, elegant Italian dessert featuring a smooth vanilla-flavored gelatin custard paired with a fresh and tangy homemade raspberry sauce. This luscious dessert is perfect for impressing guests or treating yourself to a decadent but simple-to-make sweet treat.
Ingredients
Scale
Panna Cotta
- 1 cup whole milk
- 2 cups heavy cream
- ½ cup granulated sugar
- ⅓ cup water
- 1 packet unflavored gelatin (about 2 ¼ teaspoons)
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
Raspberry Sauce
- 24 ounces fresh or frozen raspberries
- ⅓ cup granulated sugar
Instructions
- Hydrate Gelatin: Add ⅓ cup water to a shallow bowl, sprinkle the unflavored gelatin evenly over the water to allow it to hydrate. Set aside for a few minutes while preparing other ingredients.
- Warm Milk and Sugar: In a medium saucepan over medium-low heat, combine 1 cup whole milk and ½ cup granulated sugar. Whisk occasionally until the sugar dissolves completely and the mixture reaches 140°F (60°C).
- Dissolve Gelatin: Remove saucepan from heat and whisk in the hydrated gelatin, making sure to scrape all the gelatin from the bowl. Return the pan to low heat and stir constantly for 3-4 minutes until the gelatin fully dissolves.
- Add Cream, Vanilla, and Salt: Remove the pan from heat again and whisk in 2 cups heavy cream, 2 teaspoons pure vanilla extract, and ½ teaspoon salt until fully combined.
- Pour and Chill: Transfer the mixture to a 4-cup measuring cup or container with a spout. Evenly pour into six 4-ounce ramekins or small glasses. Cover with plastic wrap and refrigerate for at least 6 hours or overnight until set.
- Prepare Raspberry Sauce: Place 24 ounces fresh or frozen raspberries in a medium saucepan over medium heat. As the berries warm, gently mash them with a potato masher or whisk. Cook for about 5 minutes until juices are released.
- Strain Seeds: Strain the raspberry mixture through a fine mesh strainer to remove seeds. Rinse the pan to remove any residual seeds and return the strained juice back to the pan.
- Sweeten and Reduce: Add ⅓ cup granulated sugar to the strained raspberry juice. Whisk to combine, then bring the mixture to a boil over medium-high heat. Once boiling, reduce to medium and simmer until slightly thickened, about 10 minutes.
- Cool Sauce: Remove from heat, pour the sauce into a bowl, and let cool uncovered for 10-15 minutes. Cover and refrigerate until ready to use. The sauce should yield about 1 to 1 ½ cups.
- Unmold Panna Cotta: To serve, run a thin knife around the top edge of each ramekin about ⅛ inch deep to loosen the panna cotta. Place the ramekin into a bowl of warm water, filling up about ¾ of the ramekin’s height. Let sit for 1-2 minutes.
- Invert and Plate: Remove ramekin from water and dry the outside. Quickly invert the ramekin onto a serving plate, hold firmly, then gently tap and lift to release the panna cotta onto the plate.
- Garnish and Serve: Spoon 2-3 tablespoons of raspberry sauce over or beside the panna cotta and serve chilled.
Notes
- Storage: Cover panna cotta tightly with plastic wrap or an airtight container and refrigerate for up to 3 days. It is best enjoyed within 2 days for optimal texture. After refrigeration, any excess liquid on the top can be blotted with a paper towel and refreshed with fresh toppings before serving.
- Freezing: Freezing is not recommended as it can alter the dessert’s texture after thawing.
