Creamy Raspberry Panna Cotta
While desserts are meant to satisfy your sweet tooth, that doesn’t mean that you have to go to the cake shops or bakeries all the time to buy their fanciest products. Or, if you prefer making your desserts at home, it doesn’t mean that you have to stress yourself out in making complicated recipes with expensive and hard to find ingredients either.
They always say that simple is beautiful. When it comes to desserts, that statement proves to be true. There are lots of very simple desserts out there that are stunning, delicious, and satisfying. One great example is this Creamy Raspberry Panna Cotta.
Yes, Panna Cotta is a very basic pudding made with gelatin thickened dairy, but it does the job and then some…..Top it with raspberries and you’d realize what I am talking about. Simple yet amazing.
A Brief History of Panna Cotta
It is believed that this dessert came from Italy, particularly in the northern region of Piedmont. Although the term “Panna Cotta” was not mentioned in cookbooks until the 1960s, there are claims that the recipe was invented way before that. In 2001, though, Piedmont has included Panna Cotta to their list of traditional food products.
This easy recipe for Panna Cotta is creamy and made even better with raspberry sauce. It may seem simple, but the taste is filled with goodness.
For the Panna Cotta:
2 gelatin leaves
250 ml of milk
250 ml double cream
25 g sugar
1 vanilla pod (split lengthways)
For the raspberry sauce:
175 ml of water
175 g sugar
350 g raspberries
splash cherry liqueur
- Soak the gelatine leaves in cold water and wait until they get soft.
- In a pan, combine vanilla pods and seeds, milk, cream, and sugar. Bring it to a simmer. Get rid of the vanilla pod.
- Add gelatine leaves to the pan and stir until they get dissolved.
- To make the sauce, combine water, sugar, and cherry liqueur and bring to a boil. Reduce heat and allow the sugar to dissolve.
- Remove the pan from heat and add raspberries. Blend the sauce using a hand blender until smooth.
- Using a fine-mesh strainer, strain the sauce into a bowl and add remaining fruit.
- Turn each panna cotta out on a dessert plate and then spoon over the sauce.
- Garnish with mint leaves and dust with icing sugar before serving.
Be sure to squeeze the water out of the gelatin leaves before adding to the pan.
- Cuisine: Italian
It’s that easy to make creamy raspberry Panna Cotta! No sweat at all! Now, if you wish to serve it during a party, I highly suggest that you make a batch ahead of time, especially if you are expecting a huge crowd. You can simply chill them and spoon the sauce over later on when it’s time for dessert.
This recipe involves a basic pudding and a simple raspberry sauce. But believe me, your friends and family will be surprised at how delicious it is. This simple beauty is a sure winner!