PrintPanna Cotta with Raspberry Sauce
- Prep Time: 20
- Cook Time: 10
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Dessert
Ingredients
Units
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Panna Cotta
- 4 1/2 sheets of gelatin ( Each sheet about 2–3 grams, I used the brand Gelita)
- 2 vanilla pods
- 7 1/2 dl heavy cream
- 2 1/2 dl sugar
The Raspberry Sauce
- 225 g frozen raspberries
- 100 g powdered sugar
- 2 tbsp lemon juice
Instructions
Panna Cotta
- Soak the gelatin sheets in cold water for 5 minutes. Rinse them well and squeeze out the water.
- Split the vanilla pod lengthwise and scrape out the seeds.
- Gently bring the cream, sugar, vanilla pod, and seeds to a boil.
- Remove from heat, take out the vanilla pod, and stir in the gelatin.
- Pour the mixture into six small molds or glasses.
- Chill for at least 3 hours before serving.
The Raspberry Sauce
- Add thawed raspberries, powdered sugar, and lemon juice to a food processor.
- Blend until smooth and strain the mixture.
- Make sure the Panna Cotta have hardened before you add the sauce on top.
Notes
This dessert can be made 1–2 days in advance.
Find it online: https://torskitchen.com/panna-cotta-with-raspberry-sauce/
