The raspberry panna cotta offers a refreshing and tangy end of the meal. What could be better than delicious fresh summer raspberries for a creamy and colorful dessert? The making of this panna cotta is also really easy. So even if it takes a little while, it’s worth it. In addition, the vanilla / raspberry duo is absolutely perfect!
- 60 cl of whole liquid cream
- 300 g raspberries
- 4 gelatin sheets
- 90 g icing sugar
- 1 vanilla pod
1. First, make the vanilla cream which will be at the bottom of the verrine. To do this, soak two sheets of gelatin in a bowl of cold water.
2. While waiting for them to soften, bring 30 cl of liquid cream to the boil with the vanilla seeds and 80 g of icing sugar.
3. Take off the heat, add the gelatin sheets previously squeezed to your vanilla cream and mix well until they are completely dissolved.
4. When the preparation has cooled down, pour it into the verrines. Cover each one, then refrigerate for about 4 hours.
5. Now prepare the raspberry cream. Dip the 2 remaining gelatin sheets again and set aside.
6. In a damp cloth, clean the raspberries. Avoid rinsing them under cold water, as they are already waterlogged fruits. Then, mix them with 10 g of icing sugar and pass everything through a Chinese to remove the grains and collect only the juice. Ideally obtain 20 cl.
7. Bring the remaining 30 cl of cream to the boil.
8. Off the heat, add the drained gelatin to the cream, then whisk. Pour in the coulis and mix.
9. Let your preparation cool well, then divide it into the verrines. Cover and place your raspberry panna cottas in the fridge for an additional 4 hours.
Add a few raspberries to garnish and enjoy your panna cottas while they are fresh!