Classic Panna Cotta
A classic Italian dessert, panna cotta is rich, creamy and the perfect dish when you need something impressive but and quick! Serve topped with a raspberry sauce to make it more heavenly!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup of whole milk
- 1 cup of heavy cream
- 1/4 cup of sugar
- 4 sheets of gelatin
- ice water (for gelatin)
- 1/2 of raspberries (fresh or frozen)
- 1/2 cup of water
- 1/4 cup of sugar
Instructions
- 1
Bloom gelatin sheets in ice water.
- 2
In a medium saucepan, combine heavy cream, whole milk, and sugar. Bring the mixture to boiling point on medium-high heat. Approximately 3-5 minutes. Stir occasionally. Don't let the mixture boil so hard or it will be separated.
- 3
Remove the saucepan from heat.
- 4
Gently squeeze the gelatin sheets to remove any excess water. Add bloomed gelatin to the cream mixture.
- 5
Mix well using a whisk or a hand-held blender on slow speed.
- 6
Strain the mixture through a fine sieve mesh.
- 7
Carefully divide the cream mixture into 4 4-oz hemisphere molds.
- 8
Place the panna cotta in the refrigerator to set, about 6 hours.
- 9
In a small saucepan, combine all ingredients and bring to boil. Lower the heat and let the mixture simmer to reduce more than half (approx. 10 minutes).
- 10
Remove from heat and let the raspberry sauce cool down to room temperature. Reserve for later use in an airtight container, under refrigeration.