Panna cotta with raspberry sauce: creamy, gently wobbling, in glasses
The Italian dessert that became a Polish party favourite, because it is made the day before in a quarter of an hour: cream with milk, sugar and vanilla warmed, never boiled, set with a small amount of gelatin and chilled in glasses. A good panna cotta wobbles on the spoon like a custard rather than standing stiff like jelly. With a raspberry sauce, a sharp contrast to the rich cream.
Your own work in that: 25 min.
- Cream and gelatin 15 min
- Cooling and setting in the fridge 260 min
- Raspberry sauce 10 min
Step by step
0 / 6 doneBloom the gelatin
Sprinkle the gelatin over 4 spoons of cold water in a small bowl and leave 10 minutes, until it swells into a jelly. Don't stir: it absorbs the water by itself.
Ingredients: 500 ml whipping cream (30%) · 100 ml milk · 60 g sugar · 1 tbsp vanilla sugar · 8 g powdered gelatin
Tip8 g gelatin to 600 ml liquid is the ratio for a panna cotta that holds in a glass but wobbles. To turn it out onto a plate, add 2 g more; 12 g is already a stiff jelly.
Cold water, ten minutes, swollenWarm the cream
Heat the cream, milk, sugar and vanilla sugar (or a split vanilla pod with the seeds scraped in) in a saucepan over medium heat, stirring, until the sugar dissolves and steam rises from the edges. Don't boil: boiled cream loses its delicacy, and overheated gelatin sets more weakly.
TipAbout 70–80 °C is enough: steam rises from the surface and small bubbles appear at the edge. A boil is too much.
Hot, steaming, not boilingDissolve the gelatin in the cream
Take the pan off the heat, add the bloomed gelatin and stir a minute, until fully dissolved with no lumps. Remove the vanilla pod, if used.
Off the heat, until dissolvedPour into glasses
Pour the mixture through a sieve into a jug (it catches any lumps and skin), then into 6 glasses or moulds. Cool 20 minutes and refrigerate 4 hours, ideally overnight.
TipStraining is the difference between a velvety and a slightly grainy panna cotta. Don't skip it.
Through a sieve, into six glasses, into the fridgeMake the raspberry sauce
Heat 200 g raspberries with the sugar and lemon juice in a small pan 5 minutes, until they release their juice and collapse. Push through a sieve to remove the seeds. Cool. The sauce can be made a day ahead.
Ingredients: 250 g raspberries · 2 tbsp sugar · ½ pcs lemon, juice
Five minutes, through a sieve, no seedsServe
Spoon the sauce over the set panna cotta and add a few fresh raspberries. Keeps 3 days in the fridge without the sauce.
Sauce on top, raspberries, done
Before you start
Turned out onto a plate
10 g gelatin instead of 8. Dip the moulds in hot water for 5 seconds, run a knife around the edge and invert onto a plate.
With strawberries or cherries
The same sauce with 250 g strawberries or stoned sour cherries; cook cherries 3 minutes longer. In summer fresh fruit without a sauce is enough.
It didn't set
Too little gelatin, cream that had boiled when it went in, or too short in the fridge. Always 4 hours; if still liquid after that, gently warm the mixture and add 2 g more gelatin.
