Framboise Panna Cotta: A Sophisticated Dessert Recipe
Indulge in the creamy delight of Framboise Panna Cotta, a sophisticated dessert topped with fresh raspberry coulis for an unforgettable taste!
Equipment
- Saucepan
- Whisk
- Fine mesh strainer
- Serving glasses or ramekins
- Plastic wrap
Ingredients
- 500 ml heavy cream
- 100 g sugar
- 1 tsp vanilla extract
- 3 gelatin sheets (or 1 tsp powdered gelatin)
- 100 ml milk (optional for lighter texture)
- 250 g fresh or frozen raspberries
- 50 g sugar (for coulis)
- 1 tsp lemon juice
Instructions
- Preparation Steps:Prepare the Gelatin: Soak gelatin sheets in cold water for 5-10 minutes (or bloom powdered gelatin in water).Make the Panna Cotta Base: In a saucepan, mix heavy cream, sugar, and vanilla extract. Heat gently over medium until the sugar fully dissolves. Take off the heat and blend in the softened gelatin. Optionally, add milk for a lighter texture.Pour and Chill: Pour the panna cotta mixture into serving glasses. Let it cool to room temperature, cover with plastic wrap, and refrigerate for 4-6 hours.Make the Raspberry Coulis: In a saucepan, mix raspberries, sugar, and a splash of lemon juice. Simmer until the raspberries soften. Strain to remove seeds and allow it to cool.Assemble: Pour the raspberry coulis over the set panna cotta. Garnish with fresh raspberries and mint leaves.
Notes
For a creative twist, try adding a hint of floral notes by infusing the cream with lavender or rose petals before mixing in the gelatin. You can also top with a swirl of white chocolate coulis for extra decadence. This versatile dessert is perfect for any occasion—whether as a simple treat or the showstopper at a dinner party!