Panna cotta with raspberry sauce

A classic Italian dessert made from cooked cream that will delight every eater. The fresh raspberry sauce makes it even more delicious and enticing.

Details

  • Preparation Time: 130 minutes
  • Cooking Time: 10 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Dressing

  • 250 g Raspberries

  • 1 piece Lime, fresh

  • 3 twigs Mint

  • 50 g Sugar, white

  • 5 dl Sweet cream

  • 1 dl Milk, partially skimmed

  • 100 g Sugar, white

  • 1 piece Vanilla, extract, natural

  • 1 bag Gelatin powder, unsweetened

Steps

  1. Soak the gelatin in a small amount of water (about 1 dl) for 10 minutes to let it swell. Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife. Pour the sweet cream, milk, 50 g of sugar, and vanilla into a pot. Cook over moderate heat for about 5 minutes until the sugar dissolves, then remove from heat. Add the soaked gelatin and stir until it is completely dissolved.

  2. Rinse the molds or cups with cold water and fill them with the prepared mixture. Cover them with transparent foil and refrigerate for 1 to 2 hours until the gelatin sets.

  3. Place fresh raspberries (you can also use frozen ones) in a bowl, pour over the juice of one lime, and sprinkle with sugar. Quickly cook them to release some juice, but do not let them fall apart.

  4. Turn the chilled panna cotta onto a plate, pour over the raspberry sauce, and garnish with mint leaves.

Nutrition Information (Per 100g)

  • Calories: 159.4 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 37.1 g
    • Sugars: 32.21 g
  • Protein: 2.04 g
  • Fiber: 3.26 g

Advice

The sugar in the cream can be replaced with a tablespoon or two of honey, which will make the dessert even tastier and healthier. The vanilla pod can be replaced with vanilla sugar or vanilla essence. For the sauce, you can use any fresh fruit. The gelatin can be replaced with agar-agar, which is of plant origin.