Description
Classic Vanilla Panna Cotta with Raspberry Sauce is a smooth and creamy Italian dessert made with milk, cream, sugar, and gelatin, infused with pure vanilla extract. It is elegantly paired with a fresh raspberry sauce made from real raspberries and sugar, cooked down to a thick, flavorful topping. This make-ahead dessert is perfect for any occasion and offers a delicate balance of rich creaminess with bright, fruity tartness.
Ingredients
Scale
Panna Cotta
- 1 cup whole milk
- 2 cups heavy cream
- ½ cup granulated sugar
- ⅓ cup water
- 1 packet unflavored gelatin (about 2 ½ teaspoons)
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
Raspberry Sauce
- 24 ounces fresh or frozen raspberries
- ⅓ cup granulated sugar
Instructions
- Hydrate the gelatin: Sprinkle the unflavored gelatin evenly over ⅓ cup of water in a shallow bowl. Let it sit for a few minutes to bloom and become gelatinous.
- Warm milk and sugar: In a medium saucepan over medium-low heat, combine 1 cup whole milk and ½ cup granulated sugar. Whisk occasionally until the sugar dissolves and the mixture reaches about 140°F (60°C).
- Dissolve gelatin: Remove the saucepan from heat and whisk in the hydrated gelatin, scraping all the gelatin from the bowl. Return the pan to low heat and stir continuously until the gelatin fully dissolves, about 3-4 minutes.
- Add cream, vanilla, and salt: Remove from heat again and whisk in 2 cups heavy cream, 2 teaspoons pure vanilla extract, and ½ teaspoon salt until fully combined.
- Chill the panna cotta: Pour the mixture into a 4-cup measuring cup or container with a spout and evenly divide into six 4-ounce ramekins or small glasses. Cover and refrigerate for at least 6 hours or overnight until set.
- Prepare raspberry sauce: Place 24 ounces of fresh or frozen raspberries in a medium saucepan over medium heat. Mash the berries with a potato masher or whisk as they heat. Cook for about 5 minutes until the berries release their juices.
- Strain seeds and combine sugar: Pass the berry mixture through a fine mesh strainer into a bowl to remove seeds. Rinse the pan and return the strained raspberry juice to it. Add ⅓ cup of granulated sugar and whisk to combine.
- Reduce the sauce: Bring the raspberry juice and sugar mixture to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for about 10 minutes until the sauce thickens slightly.
- Cool and refrigerate sauce: Remove from heat and pour the sauce into a bowl to cool for 10-15 minutes. Cover and refrigerate until ready to use. The sauce should yield about 1 to 1 ½ cups.
- Unmold panna cotta and serve: To invert panna cotta, run a thin knife around the top edge of each ramekin about ⅛ inch deep. Dip the ramekin up to three-quarters in warm water for 1-2 minutes. Dry the ramekin, then quickly invert it onto a serving plate and gently tap to release the panna cotta. Garnish each with 2-3 tablespoons of raspberry sauce.
Notes
- Storage: Cover your panna cotta tightly with plastic wrap or in an airtight container and refrigerate for up to 3 days—best within 2 days for freshness. Excess liquid might appear after storing; blot gently with a paper towel and refresh with fresh toppings before serving.
- Freezing: Freezing panna cotta is possible but may change its texture after thawing, so it is not recommended.
- Ramekin size: Using 4-ounce ramekins or small glasses is ideal to portion perfectly for serving.
