Description
A creamy and delicate vanilla bean panna cotta served with a drizzle of raspberry coulis.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 2 1/4 teaspoons unflavored gelatin
- 3 tablespoons cold water
- 1 cup fresh raspberries
- 1/4 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes.
- In a saucepan, combine heavy cream, milk, sugar, and vanilla bean seeds. Heat over medium heat until sugar dissolves and mixture is warm.
- Remove from heat and stir in the bloomed gelatin until fully dissolved.
- Strain the mixture into a large measuring cup and pour into ramekins or molds.
- Refrigerate for at least 4 hours or until set.
- For the raspberry coulis, blend raspberries, powdered sugar, and lemon juice until smooth. Strain to remove seeds.
- To serve, unmold the panna cotta and drizzle with raspberry coulis.
Notes
- Use full-fat dairy for the best texture.
- Chill the ramekins in the fridge before pouring the mixture for easier unmolding.
- Adjust the sweetness of the coulis to your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 40mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: vanilla bean panna cotta, raspberry coulis, creamy dessert, Italian dessert