Vanilla Panna Cotta with Raspberry Sauce
Silky vanilla panna cotta set in glasses and topped with a bright, tart raspberry sauce. An elegant make-ahead dessert that needs only six ingredients and no baking.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6
The panna cotta should jiggle like soft custard when you shake the glass, so resist adding extra gelatin. Pouring it into glasses means there is no need to unmold it. It keeps covered in the fridge for up to 3 days, with the sauce added just before serving.
Method
-
Sprinkle the gelatin over the cold water in a small bowl and let it bloom for , until spongy.
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Combine the cream, milk, 1/4 cup of the sugar, the vanilla bean and its seeds, and the salt in a medium saucepan. Heat over medium heat, stirring, until steaming and the sugar has dissolved. Do not let it boil.
-
Remove from the heat, discard the vanilla pod and whisk in the bloomed gelatin until completely dissolved. If using vanilla extract, stir it in now.
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Divide the mixture among six glasses, cool for at room temperature, then cover and chill for at least , until set but still wobbly.
-
For the sauce, simmer 1 1/2 cups of the raspberries with the remaining 1/4 cup sugar and the lemon juice in a small saucepan for , until the berries break down and the sauce thickens slightly.
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Press the sauce through a fine strainer, discard the seeds and cool completely.
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Spoon the cooled sauce over each panna cotta and top with the remaining fresh raspberries.
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