Raspberry Panna Cotta


For Panna Cotta:

200 ml milk
200 ml cream
1/2 tbsp gelatin
2 tbsp cold water
1/4 cup sugar
1 tsp vanilla extract

For Raspberry Sauce:

1 1/2 cup fresh raspberries
1/4 cup sugar


For Panna Cotta:

  1. Dissolve gelatin in 2 tbsp cold water and leave it for 5-10 minutes.
  2. In a sauce pan, bring the cream, milk and sugar to a simmer over medium- low heat. Do not boil.
  3. Remove from heat when sugar has dissolved. Then add vanilla extract and the gelatin in the milk mixture and stir until the gelatin has completely dissolved.
  4. Pour into serving glasses or ramekins and refrigerate until it sets, for about 4 hours or overnight.

For Raspberry Sauce:

  1. In a blender, place the raspberries and sugar and puree until smooth.
  2. Strain the sauce through a sieve to remove the seeds and refrigerate until ready to serve…
  3. Serve the panna cotta topped with a layer of raspberry sauce and fresh raspberries…..



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