Vanilla Panna Cotta with Raspberry Sauce
Vanilla Panna Cotta with Raspberry Sauce

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vanilla panna cotta with raspberry sauce. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Vanilla Panna Cotta with Raspberry Sauce is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vanilla Panna Cotta with Raspberry Sauce is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook vanilla panna cotta with raspberry sauce using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vanilla Panna Cotta with Raspberry Sauce:
  1. Get For the panna cotta:
  2. Get 500 ml heavy cream
  3. Get 85 gr granulated sugar
  4. Make ready 1 tsp vanilla extract
  5. Make ready 8 gr gelatin powder
  6. Make ready 3 tbsp cold water
  7. Prepare For the raspberry sauce:
  8. Take 170 gr fresh raspberries, crushed
  9. Get 50 gr granulated sugar
  10. Get 1/2 tbsp fresh lemon juice
Instructions to make Vanilla Panna Cotta with Raspberry Sauce:
  1. In a small bowl, mix gelatin powder with the cold water. Mix well. Set aside for 5 minutes.
  2. In a saucepan, warm heavy cream, granulated sugar, and vanilla extract over small-high heat. Stir occasionally until the granulated sugar is dissolved.
  3. Add the gelatin mixture into the heavy cream mixture. Keep stirring until it’s completely dissolved.
  4. Pour into glasses or bowls. Cover with plastic wrapper. Chill until it’s firm.
  5. Serve with raspberry sauce and garnish with mint leaves. 😋
  6. For the raspberry sauce:
  7. In a saucepan, mix raspberries and sugar. Heat until boiling for more or less 10 minutes. Stir occasionally.
  8. Add the lemon juice. Mix well.
  9. Remove from heat. Pour through a fine-mesh strainer into a bowl. Cover and chill in the refrigerator.

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