Panna Cotta With Raspberry Sauce
I love making my Panna Cotta with Raspberry Sauce because it's delicious, and you can make it a day in advance and garnish it right before serving.
Equipment
- 6 rocks glasses
- 1 rimmed baking sheet pan
- 1 food processor 10-cup
- 1 saucepan 3-quart
- 1 mixing bowl Large metal
- 1 whisk
- 1 liquid measuring cup 2-cup
- 1 mixing bowl Large
- 1 plastic container 1-quart with a tight-fitting lid
Ingredients
Ingredients for the Raspberry Sauce:
- 2 pints fresh raspberries (Reserve 6 raspberries for garnish)
- 1 cup granulated sugar Divided
- 1 tbsp fresh lemon juice
- 1 tbsp Chambord (Raspberry liqueur, optional)
- 1/4 cup raspberry jam (With seeds, optional)
- 1 heaping tbsp cornstarch Substitute Arrowroot or Tapioca starch
- 2 tbsps cold water
Ingredients for the Panna Cotta:
- 1 envelope unflavored gelatin (About 1 tablespoon)
- 3 tbsps cold water
- 2 cups heavy cream
- 1 cup half-and-half
- 1/3 cup granulated sugar
- 1 vanilla bean pod seeded (Reserve the vanilla bean pod(s) for vanilla-flavored sugar)
Garnishes for the Panna Cotta with Raspberry Sauce:
- 6 Chocolate hazelnut Pirouline rolled wafers
- 6 Fresh raspberries
- 6 Sprigs of fresh mint
- 18 white chocolate chips (3 for each one)
Instructions
- Start with the raspberry sauce. In a food processor, add the fresh raspberries, fresh lemon juice, 1/2 cup of granulated sugar, and Chambord. Pulse until the raspberries are completely pureed. In a medium-sized saucepan, on medium heat, pour the pureed raspberry mixture. Next, add in the raspberry jam along with the other 1/2 cup of granulated sugar, and stir to combine.In a small bowl, add the cornstarch and water. Whisk the two together until combined, and add that to the pan of raspberry mixture. Once the raspberry sauce comes to a boil, about 5-8 minutes, it will start to thicken. Turn the heat off. Remove the pan from the heat, and transfer the raspberry sauce to a medium-sized bowl. Cover with plastic wrap and refrigerate.To start the Panna cotta, have a medium-sized saucepan. To the saucepan, add the heavy cream, half-and-half, granulated sugar, and the seeded vanilla bean and pod.In another small saucepan, add the 3 tablespoons of water and sprinkle the gelatin over the water, letting it stand for about 1 minute to soften. Heat the gelatin over low heat. Using a small whisk, stir until the gelatin is dissolved. Then remove the pan from the heat.Over medium-high heat, whisking continuously, bring the cream mixture just up to a boil. Once at the boil, remove from the heat. Remove the vanilla bean pod and whisk in the prepared gelatin mixture.Carefully, ladle the cream mixture evenly into the 6 glasses on a baking tray. Let cool to room temperature for about 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.After 4 hours, remove the Panna Cotta from the fridge. Remove the plastic wrap and carefully ladle the raspberry sauce evenly over the top of each glass. Garnish with white chocolate chips, a small sprig of fresh mint, a fresh raspberry, and finally, a hazelnut Pirouline rolled wafer.There you have it, my Panna Cotta with Raspberry Sauce.
Notes
1) Keep Panna Cotta Topped With Raspberry Sauce refrigerated until ready to serve. Garnish right before serving.
2) Tip: Reserve your vanilla pod(s) for your granulated sugar. You'll always have vanilla-flavored sugar for future recipes.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.