Perfect Creamy Panna Cotta
Panna Cotta is one of those desserts that everybody should try at least once and is perfect for any occasion! It is very easy to make, but it does take a couple of hours to set, so make sure you prepare it a couple of hours before you plan on serving it. The best part about this Italian dessert is that you can choose whatever topping you would like! We recommend you give strawberries or raspberries a try.
Panna Cotta is one of those desserts that everybody should try at least once and is perfect for any occasion! It is very easy to make, but it does take a couple of hours to set, so make sure you prepare it a couple of hours before you plan on serving it. The best part about this Italian dessert is that you can choose whatever topping you would like! We recommend you give strawberries or raspberries a try.
- 250 grams Fresh Raspberries (Wash them first!)
- 175 grams Sugar
- 170 milliliters Water
- 1/2 Whole lemon juice
- 1 dash Cherry Liqueur
- 3 Gelatine leaves
- 250 milliliters Milk
- 250 milliliters Double Cream
- 1 Vanilla pod (split lengthways, seeds scraped out)
- 25 grams Sugar
First we have to prepare the gelatine. Soak the gelatine leaves in cold water until they soften up. It shouldn't take longer than a couple of minutes.
Put your milk, double cream, vanilla, and sugar into a saucepan and heat up on low-medium heat. You don't want to bring the heat up too high as the gelatine will lose its function. Bring your mixture to a simmer, stirring constantly
When your mixture gets to the simmering point, take your gelatine leaves out of the water and squeeze as much water out of them as you can. Add them to your saucepan and take it off the heat. Keep stirring until all the gelatine has dissolved.
Divide your mixture among 4 glasses (or whatever you want to present your panna cotta in) and leave it to cool down. When cooled, place in the fridge for a couple of hours so your panna cotta sets!
Now it's time to prepare the raspberry sauce! Place sugar, water, lemon juice, and cherry liqueur into a saucepan and bring to simmer. Have it simmering until all the sugar has disolved, stirring constantly.
Take your sugar mixture off heat and add in half your raspberries. Using a hand blender blend everything together until you get a smooth sauce! Now you can pass it through a sieve or serve as is.
You may mix the remaining raspberries witht he sauce so you get a nice chunky sauce, or just use some raspberries to decorate your panna cotta when presenting. Serve the sauce on top of your panna cotta.
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