Vanilla Panna Cotta with Raspberry Sauce. Read Customer Reviews & Find Best Sellers. Press through a sieve to remove seeds, and keep sauce to serve on/with the vanilla panna cotta. When ready to serve, unmold each vanilla panna cotta onto a serving plate, and drizzle the raspberry syrup on top or as desired.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Strain sauce through a strainer into bowl to remove seeds if desired. Store covered in refrigerator up to. You can have Vanilla Panna Cotta with Raspberry Sauce using 10 ingredients and 9 steps. Here is how you cook that.
Ingredients of Vanilla Panna Cotta with Raspberry Sauce
- You need of For the panna cotta:.
- You need 500 ml of heavy cream.
- It’s 85 gr of granulated sugar.
- It’s 1 tsp of vanilla extract.
- It’s 8 gr of gelatin powder.
- It’s 3 tbsp of cold water.
- Prepare of For the raspberry sauce:.
- You need 170 gr of fresh raspberries, crushed.
- Prepare 50 gr of granulated sugar.
- It’s 1/2 tbsp of fresh lemon juice.
Remove the vanilla pod and discard. DIRECTIONS Panna Cotta: In a small saucepan, combine cream, sugar and gelatin. Heat until gelatin dissolves, stirring constantly as you heat. The raspberry sauce will give Panna Cotta not only a spectacular look but also a refreshing taste.
Vanilla Panna Cotta with Raspberry Sauce step by step
- In a small bowl, mix gelatin powder with the cold water. Mix well. Set aside for 5 minutes..
- In a saucepan, warm heavy cream, granulated sugar, and vanilla extract over small-high heat. Stir occasionally until the granulated sugar is dissolved..
- Add the gelatin mixture into the heavy cream mixture. Keep stirring until it’s completely dissolved..
- Pour into glasses or bowls. Cover with plastic wrapper. Chill until it’s firm..
- Serve with raspberry sauce and garnish with mint leaves. 😋.
- For the raspberry sauce:.
- In a saucepan, mix raspberries and sugar. Heat until boiling for more or less 10 minutes. Stir occasionally..
- Add the lemon juice. Mix well..
- Remove from heat. Pour through a fine-mesh strainer into a bowl. Cover and chill in the refrigerator..
Heat the mixture over low heat, stirring constantly to dissolve well the gelatin. Strain raspberry sauce through a fine sieve to remove seeds. Pour strained sauce over panna cotta. Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat.
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