Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh liquid cream (Panna fresca liquida) | 600g |
| Powdered sugar (Zucchero a velo) | 160g |
| Gelatin sheets (Gelatina in fogli) | 6g |
| Vanilla pod (Baccello di vaniglia) | 1 |
| Fresh raspberries (Lamponi) | 200g |
| Powdered sugar (Zucchero a velo) | 50g |
| Lemon juice (Succo di limone) | 20g |
| Fresh raspberries (for decoration) | 30g |
Instructions:
1. Prepare the Panna Cotta:
Begin by placing the fresh cream in a saucepan. Using a sharp knife, carefully cut the vanilla pod lengthwise, scrape out the seeds, and add them to the cream, along with the entire pod. Stir the mixture to evenly distribute the vanilla seeds throughout the cream. Heat the cream over low heat, bringing it to just before boiling, while stirring occasionally to prevent it from sticking to the bottom of the pan.
2. Soften the Gelatin:
While the cream is heating, take the gelatin sheets and submerge them in a bowl of cold water. Let them soak for a few minutes until they become soft and pliable.
3. Combine Gelatin and Cream:
Once the cream has reached the desired temperature, remove the vanilla pod from the saucepan. Carefully squeeze the soaked gelatin sheets to remove excess water, then add them to the warm cream mixture. Stir quickly with a whisk to ensure that the gelatin dissolves completely, creating a smooth and even texture.
4. Pour into Molds:
Using a ladle, pour the cream mixture into four individual molds, each with a capacity of 160 grams. Allow the molds to cool at room temperature for a bit before transferring them to the refrigerator. Let the panna cotta chill for at least 4 hours, or until fully set.
5. Prepare the Raspberry Coulis:
While the panna cotta sets, prepare the raspberry coulis. In a blender or food processor, combine the fresh raspberries (200g), powdered sugar (50g), and lemon juice (20g). Blend until the mixture forms a smooth puree. For a refined texture, strain the coulis through a fine sieve to remove the seeds, leaving behind a smooth raspberry sauce.
6. Unmold the Panna Cotta:
Once the panna cotta has fully set and is firm to the touch, run a small knife around the edges of each mold. Carefully invert the molds onto serving plates. Gently tap the molds to help release the panna cotta without disturbing its shape.
7. Serve and Garnish:
Pour a generous amount of raspberry coulis over each panna cotta. Decorate with a few fresh raspberries for an added burst of color and freshness. The contrast between the creamy panna cotta and the tangy raspberry coulis is not only visually stunning but also provides a delightful balance of flavors.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~390 kcal |
| Protein | ~4g |
| Carbohydrates | ~30g |
| Fat | ~30g |
| Fiber | ~2g |
| Sugars | ~27g |
| Sodium | ~40mg |
This Panna Cotta with Raspberry Coulis is a decadent dessert, perfect for any special occasion. The smooth, creamy texture of the panna cotta, combined with the vibrant raspberry coulis, offers a refreshing contrast that is sure to satisfy your sweet tooth. Whether you’re hosting a dinner party or treating yourself to a luxurious dessert, this recipe brings a sophisticated touch to your table. Enjoy the balance of flavors and the silky indulgence of this Italian classic!
