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Panna cotta with raspberry coulis

17/11/2023

Panna cotta is a classic Italian dessert, creamy and delicious, and raspberry coulis adds a sweet and sour contrast that makes it very special. Here’s how to prepare it.

Ingredients

For the Panna Cotta:

  • 500 ml of fresh cream
  • 100 g of sugar
  • 1 vanilla pod (or 1 teaspoon of vanilla extract)
  • 8 g of sheet gelatin (fish glue) or 2 g of agar-agar for a vegetarian version

For the Raspberry Coulis:

  • 200 g of fresh or frozen raspberries
  • 50g of icing sugar (amount to be adjusted based on the acidity of the raspberries)
  • Juice of 1/2 lemon

Preparation

For the Panna Cotta:

  1. Soak the sheet gelatin in cold water for about 10 minutes.
  2. Meanwhile, pour the cream into a saucepan, add the sugar, and the seeds scraped from the vanilla pod or the vanilla extract.
  3. Heat the cream with the vanilla pod over medium heat until the sugar has completely dissolved, without boiling it.
  4. Remove the vanilla pod (if used) and squeeze out the softened gelatin sheets.
  5. Add the squeezed gelatin to the hot cream and stir until completely dissolved.
  6. Pour the mixture into glasses or moistened molds with water, then let cool to room temperature.
  7. Transfer the panna cotta to the refrigerator for at least 4 hours, or until it is well set.

For the Raspberry Coulis:

  1. Blend the raspberries with the icing sugar and lemon juice until smooth.
  2. Strain the coulis through a sieve to remove the seeds and obtain a smooth sauce.

Assembly:

  1. When ready to serve, briefly immerse the bottom of the molds in hot water, then gently turn out the panna cotta onto serving plates.
  2. Pour the raspberry coulis over the panna cotta and decorate as desired with fresh raspberries.

If you want an all-Italian version, you could garnish the panna cotta with a touch of fresh mint or a drizzle of fruit liqueur to give an additional depth of flavor.

Trivia

Panna cotta, which literally means “cooked cream”, is a dessert native to Piedmont, a region in northern Italy. Its soft texture and delicate flavors make it versatile for any type of coulis or fruit sauce.

Panna cotta with raspberry coulis