Lita Eats

Panna Cotta is a classic Italian dessert that is both elegant and incredibly simple to make. The delicate flavour of vanilla infuses this silky, creamy treat, while a tangy raspberry coulis perfectly complements it. The smooth panna cotta paired with the vibrant coulis creates a delightful balance of sweet and tart, making it a perfect dessert for any occasion. Whether you’re hosting a dinner party or just craving something indulgent, this Panna Cotta with Raspberry Coulis will impress your guests and satisfy your sweet tooth!

Ingredients

1. For the Panna Cotta
   • 250 ml cream
   • 250 ml milk
   • 60 g sugar
   • 2 gelatin sheets
   • 2 packets of vanilla sugar (or 1 vanilla bean)
2. For the Coulis
   • 200 g raspberries (I used frozen)
   • 45 g sugar
   • A few drops of lemon juice

Methods

1. Prepare the Gelatin
   • Soak the gelatin sheets in cold water for about 5-10 minutes, or until softened. If using a vanilla bean, split it lengthwise and scrape out the seeds.
2. Make the Panna Cotta
   • In a medium saucepan, combine the cream, milk, and sugar. If using the vanilla bean, add both the seeds and the pod to the mixture. Heat gently over medium heat, stirring occasionally until the sugar fully dissolves and the mixture is hot, but not boiling.
   • Remove from heat. Squeeze out the excess water from the gelatin sheets and add them to the cream mixture, stirring until they are fully dissolved. If using vanilla sugar instead of a vanilla bean, stir it in now.
   • Strain the mixture through a fine sieve to catch any remaining vanilla pod pieces or undissolved gelatin, ensuring a smooth texture.
3. Chill the Panna Cotta
   • Divide the mixture evenly into serving glasses, ramekins, or molds. Let cool at room temperature for a few minutes, then transfer to the refrigerator to chill for at least 4 hours or until fully set.
4. Prepare the Coulis
   • While the panna cotta chills, make the coulis by combining the raspberries and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the raspberries break down and the sauce thickens slightly, about 5-7 minutes.
   • Add a few drops of lemon juice to enhance the flavor. Remove from heat and let cool slightly.
   • Strain the mixture through a fine sieve to remove seeds, leaving you with a smooth, vibrant sauce.
5. Serve
   • Once the panna cotta has set, spoon the raspberry coulis on top of each serving. Garnish with fresh raspberries, mint leaves, or a dusting of powdered sugar if desired. Serve chilled.

Enjoy this creamy, elegant dessert with the perfect balance of sweet vanilla and tangy raspberries!