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

Hello everybody, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vanilla panna cotta with raspberry sauce. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Vanilla Panna Cotta with Raspberry Sauce is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Vanilla Panna Cotta with Raspberry Sauce is something which I’ve loved my whole life.

To begin with this particular recipe, we must 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. Make ready For the panna cotta:
  2. Prepare 500 ml heavy cream
  3. Take 85 gr granulated sugar
  4. Prepare 1 tsp vanilla extract
  5. Prepare 8 gr gelatin powder
  6. Prepare 3 tbsp cold water
  7. Take For the raspberry sauce:
  8. Prepare 170 gr fresh raspberries, crushed
  9. Make ready 50 gr granulated sugar
  10. Get 1/2 tbsp fresh lemon juice
Steps 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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