Panna Cotta with Raspberries
by Marco Rossi
1
Servings
6
Prep
10 min
Cook
10 min
Silky vanilla cream that barely holds its shape, topped with a sharp raspberry sauce. Ten minutes of work, then the fridge does the rest.
Ingredients
- 600 ml heavy cream — matched to Cream, fluid, heavy whipping; view its nutrition
- sugar, divided into 94.64 ml and 2 tbsp — matched to Sugars, granulated; view its nutrition
- 1 vanilla bean or 2 tsp extract — matched to Vanilla extract; view its nutrition
- 3 sheets gelatin (or 2 tsp powdered) — not matched; choose a food in the nutrition panel
- ≈ 480.87 ml raspberries — matched to Raspberries, raw; view its nutrition
- Squeeze of lemon — no amount given; set one in the nutrition panel
Steps
- 1Soak the gelatin in cold water.
- 2Warm the cream with sugar and vanilla until steaming — do not boil.
- 3Squeeze out the gelatin and stir it into the warm cream until dissolved.
- 4Pour into six glasses or molds and chill at least 4 hours.
- 5Crush the raspberries with sugar and lemon; spoon over before serving.
Notes
It should shiver when you nudge the glass — that's the sign of a light set.
