Vanilla Panna Cotta with Raspberry Sauce

As a food enthusiast and professional blogger, I’m always on the lookout for recipes that captivate the palate and present beautifully on the dining table. Vanilla Panna Cotta with Raspberry Sauce is one such recipe that has consistently won the hearts of my family and guests. The silky texture of the panna cotta, paired with the vibrant raspberry sauce, creates a dessert that’s as delightful to look at as it is to eat. When I first served this dessert at a family gathering, it was met with enthusiastic reviews. The delicate vanilla aroma and the tanginess of the raspberries provided a perfect balance that left everyone asking for seconds. It’s a recipe that easily elevates any occasion, and today, I’m thrilled to share it with you.

Ingredients

Creating this sophisticated dessert requires just a handful of ingredients, but each plays a crucial role in achieving the desired flavor and texture.

For the Panna Cotta:

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 2 1/4 teaspoons (1 packet) unflavored gelatin
• Pinch of salt

For the Raspberry Sauce:

• 1 1/2 cups fresh raspberries (or frozen, thawed)
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch (optional, for thickening)

Instructions

The process of making Vanilla Panna Cotta with Raspberry Sauce is simpler than you might expect, and the end result is well worth the effort.

1. Prepare the Gelatin: In a small bowl, sprinkle the gelatin over 1/4 cup of cold milk. Let it stand for about 5 minutes, allowing it to bloom.
2. Heat the Cream Mixture: In a saucepan, combine the heavy cream, remaining milk, sugar, and a pinch of salt. If using a vanilla bean, split it lengthwise and scrape the seeds into the mixture; add the bean pod as well. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is hot but not boiling.
3. Incorporate the Gelatin: Remove the saucepan from the heat and discard the vanilla bean pod. Stir in the gelatin mixture until completely dissolved. If using vanilla extract, add it now.
4. Chill the Panna Cotta: Pour the mixture into individual ramekins or serving glasses. Allow them to cool slightly before covering with plastic wrap. Refrigerate for at least 4 hours, or until set.
5. Make the Raspberry Sauce: In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture begins to thicken. For a thicker sauce, dissolve cornstarch in a teaspoon of water and stir it into the sauce. Allow it to cool, then strain it through a sieve to remove the seeds, if desired.
6. Serve: Once the panna cotta is set, gently run a knife around the edges to loosen it. Invert onto a plate, or serve directly in the ramekin. Drizzle with raspberry sauce and garnish with additional fresh raspberries if desired.

Nutrition Facts

This delightful dessert is perfect for a special occasion, serving around 6 people. Each serving provides approximately 350 calories, making it a rich yet indulgent treat.

Preparation Time

From start to finish, preparing Vanilla Panna Cotta with Raspberry Sauce takes about 25 minutes of active time, with an additional 4 hours for chilling and setting. It’s an ideal make-ahead dessert that allows you to focus on your guests while it firms up in the refrigerator.

How to Serve

Vanilla Panna Cotta with Raspberry Sauce can be served in various delightful ways:

• In individual ramekins or glasses for an elegant presentation.
• Inverted onto a plate for a classic look, accompanied by a drizzle of raspberry sauce.
• Garnished with fresh mint leaves for a burst of color and freshness.
• Paired with a scoop of vanilla ice cream for an extra indulgent treat.
• Served with a side of freshly whipped cream for added richness.

Additional Tips

To help you achieve the perfect Vanilla Panna Cotta with Raspberry Sauce, here are some additional tips:

1. Use High-Quality Ingredients: With a simple recipe, the quality of ingredients makes a significant difference. Opt for pure vanilla extract or a fresh vanilla bean for the best flavor.
2. Bloom Gelatin Properly: Ensure that the gelatin is fully bloomed and dissolved to avoid any grainy texture in the panna cotta.
3. Strain the Raspberry Sauce: For a smooth, seedless sauce, take the extra step to strain the raspberry mixture.
4. Adjust Sweetness: Taste the raspberry sauce before serving and adjust the sugar if your raspberries are particularly tart.
5. Experiment with Toppings: Beyond raspberry sauce, try topping the panna cotta with a variety of fruits or nuts for different flavors and textures.

FAQ Section

1. Can I make panna cotta in advance? Yes, panna cotta is an excellent make-ahead dessert. It can be prepared up to 2 days in advance and stored in the refrigerator until ready to serve.
2. What if I don’t have fresh raspberries? You can use frozen raspberries for the sauce. Just make sure to thaw them beforehand and adjust the sugar to taste.
3. How can I ensure my panna cotta sets properly? Make sure to use the correct amount of gelatin and allow sufficient time for chilling. If it’s still not setting, check the expiration date on your gelatin.
4. Can I use a different type of milk? While whole milk provides the best texture, you can substitute it with a lower-fat milk or non-dairy alternative, keeping in mind that the texture may vary.
5. What if my panna cotta is too firm? If your panna cotta turns out too firm, you might have used too much gelatin. Next time, reduce the amount slightly for a softer texture.