Vanilla Panna Cotta with Raspberry Coulis
Panna cotta, literally 'cooked cream' in Italian, is a signature dessert from Piedmont. You'll love its silky, delicate texture, barely set, that melts in your mouth. Infused with vanilla and paired with a tangy raspberry coulis, this panna cotta is the perfect balance of sweetness and freshness. It's a simple dessert to make, yet it always impresses your guests. Ideal for ending a meal on a light and elegant note. Make it the day before for maximum flavor!
Ingredients
- Heavy cream500 ml
- Granulated sugar80 g
- Leaf gelatin2 leaves (4 g)
- Vanilla bean1
- Fresh or frozen raspberries250 g
- Icing sugar2 tbsp
- Lemon1/2 (juice)
Instructions
- 1
Soak the gelatin leaves in a bowl of cold water for 5 minutes.
- 2
In a saucepan, heat the cream, sugar, and split, scraped vanilla bean. Bring to a gentle simmer, then remove from heat and let infuse for 10 minutes.
- 3
Squeeze the gelatin and stir it into the warm cream until completely dissolved. Remove the vanilla bean.
- 4
Pour the mixture into 4 glasses or ramekins. Let cool to room temperature, then refrigerate for at least 4 hours (ideally overnight).
- 5
For the coulis, blend the raspberries with icing sugar and lemon juice. Strain to remove seeds.
- 6
To serve, spoon the raspberry coulis over the panna cotta and garnish with fresh raspberries.
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