Vanilla Panna Cotta with Raspberry Sauce

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jenscookingdiary
jenscookingdiary @jenscookingdiary
Pasadena, California

My Saturday perfect combo: sweet panna cotta and sour raspberry sauce! Yummmm 😋😋😋 IG @jenscookingdiary @jenscookdineandtravel

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Ingredients

  1. For the panna cotta:
  2. 500 mlheavy cream
  3. 85 grgranulated sugar
  4. 1 tspvanilla extract
  5. 8 grgelatin powder
  6. 3 tbspcold water
  7. For the raspberry sauce:
  8. 170 grfresh raspberries, crushed
  9. 50 grgranulated sugar
  10. 1/2 tbspfresh lemon juice

Cooking Instructions

  1. 1

    In a small bowl, mix gelatin powder with the cold water. Mix well. Set aside for 5 minutes.

  2. 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. 3

    Add the gelatin mixture into the heavy cream mixture. Keep stirring until it’s completely dissolved.

  4. 4

    Pour into glasses or bowls. Cover with plastic wrapper. Chill until it’s firm.

  5. 5

    Serve with raspberry sauce and garnish with mint leaves. 😋

  6. 6

    For the raspberry sauce:

  7. 7

    In a saucepan, mix raspberries and sugar. Heat until boiling for more or less 10 minutes. Stir occasionally.

  8. 8

    Add the lemon juice. Mix well.

  9. 9

    Remove from heat. Pour through a fine-mesh strainer into a bowl. Cover and chill in the refrigerator.

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Written by

jenscookingdiary
jenscookingdiary @jenscookingdiary
on
Pasadena, California
I’m just an ordinary mother who ❤️ to cook 4 my one and only lovely daughter. From 🇮🇩. Live in 🇺🇸 I cook mostly Asian food but I’m open to other dish from other countries too. Hope you all will like the recipes I share 🙏🏻❤️ IG: @jenscookingdiary @jenscookdineandtravel
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