Vanilla Panna Cotta with Raspberry Coulis and Pavesini Layers

Vanilla Panna Cotta with Raspberries and Pavesini
Serves: 4 | Category: Desserts

Ingredients:

Instructions:

Step 1: Prepare the Raspberry Coulis

1. Soak Gelatin Sheets: Begin by soaking the gelatin sheets in cold water and set them aside to soften.

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2. Cook the Raspberries: Rinse and pat dry the raspberries. Place them in a non-stick pan and add the sugar. Cook over low heat, stirring occasionally until the raspberries start to break down and form a puree. This should take about 10 minutes.

3. Strain the Coulis: Once the raspberries have broken down, pour the mixture through a fine-mesh sieve into a bowl, using the back of a spoon to press the puree through and extract as much liquid as possible.

4. Dissolve the Gelatin: Squeeze the excess water from the gelatin sheets and add them to the raspberry puree. Stir gently until the gelatin is completely dissolved. Set the raspberry coulis aside to cool.

Step 2: Prepare the Vanilla Panna Cotta

1. Heat the Cream: In a saucepan over medium heat, warm the fresh liquid cream. Add the sugar and stir until it dissolves completely.

2. Infuse Vanilla: Split the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the pod to the warm cream mixture. Stir to combine and allow it to infuse for 5 minutes. Remove the vanilla pod once done.

3. Prepare the Gelatin: While the cream is infusing, soak the gelatin sheets in cold water to soften.

4. Combine Gelatin and Cream: Once the cream is infused, squeeze the water from the gelatin and stir it into the warm cream mixture until fully dissolved.

Step 3: Assemble the Panna Cotta Layers

1. Layer the Raspberry Coulis: Take 4 tall, narrow glasses (approximately 110 ml capacity). Pour a thin layer of the raspberry coulis into the bottom of each glass. Place the glasses in the freezer for about 15–20 minutes to allow the coulis to set.

2. Add Panna Cotta Layer: Once the coulis has set, pour a layer of the vanilla panna cotta mixture over the raspberry coulis, approximately 25 grams of mixture per glass. Return the glasses to the freezer for another 15–20 minutes to allow this layer to set.

3. Add Pavesini Layer: While the panna cotta layers are setting, quickly dip the Pavesini biscuits into fresh whole milk, then place them over the set panna cotta layer. Top the Pavesini biscuits with another layer of the raspberry coulis, and return the glasses to the freezer to set for an additional 15 minutes.

4. Finish with Panna Cotta: After the raspberry coulis layer has set, cover the Pavesini biscuits with the remaining panna cotta mixture. Allow the dessert to solidify in the freezer for the final time.

Step 4: Whip the Cream for Decoration

1. Whip the Cream: In a separate bowl, whip the fresh cream with icing sugar until stiff peaks form.

2. Decorate: Using a star-shaped piping tip and a piping bag, pipe a dollop of whipped cream on top of each panna cotta glass.

3. Garnish: Top each dollop of whipped cream with a fresh raspberry and a mint leaf for a beautiful garnish.

Serving:

Serve your Vanilla Panna Cotta with Raspberries and Pavesini chilled, and enjoy the refreshing combination of creamy vanilla, tangy raspberry coulis, and the delicate crunch of Pavesini biscuits in every bite. This dessert is perfect for a special occasion or as a sweet treat to enjoy at the end of a meal.

Notes:

• For a more intense raspberry flavor, feel free to add more sugar to the raspberry coulis.
• The panna cotta can be made in advance and stored in the fridge until ready to serve. Just be sure to garnish right before serving to keep the whipped cream fresh.
• You can substitute the Pavesini biscuits with other similar sponge biscuits if necessary, but Pavesini offers the perfect balance of lightness and texture for this dessert.

Enjoy your homemade Italian-inspired dessert!