Raspberry PANNACOTTA, easy spoon dessert to prepare, delicious end-of-meal dessert to make in minutes, creamy and indulgent.
Raspberry pannacotta is one of those desserts that always looks great without stress. Creamy, fresh, and with that tart touch that goes really well thanks to the raspberries. I often make it because it’s super easy: few ingredients, no oven, just a bit of waiting in the fridge.
You just need to put it in cups, add some fresh raspberries on top or a raspberry sauce, and you’re done. Perfect to serve after dinner or for a tasty and light snack that doesn’t weigh you down but comforts you a bit. Try it, you’ll see it disappears in no time!
Today was my husband’s birthday, and as always, his favorite dessert is pannacotta. This time I wanted to make a small variation: no caramel, but lots of fresh raspberries to give a fresher and fruitier touch. I must say it was a surprise: the result was really great and he loved this version too!
Join me in the kitchen today, there’s raspberry pannacotta.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2-4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 1 cup milk
- 1 cup heavy cream
- 6 tbsp sugar
- 1 pinch vanillin
- 7 oz raspberries
- 8 sheets gelatin sheets
- 2 tbsp powdered sugar
- Half lemon juice
Steps
Soak the gelatin sheets in cold water for about 10 minutes.
In a saucepan, pour the cream, sugar, and the seeds of the vanilla bean (or the extract).
Heat over low heat without boiling, stirring until the sugar dissolves.Squeeze the gelatin sheets well and add them to the hot cream. Stir until they dissolve completely, add a few halved raspberries.
Pour the pannacotta into 4 glasses or molds and let cool at room temperature. Then place in the refrigerator for at least 4 hours, until set.
In a bowl, mash the raspberries with the powdered sugar and lemon juice until you get a slightly liquid sauce but with some whole pieces.
When serving, pour the raspberry sauce over each pannacotta and decorate with some whole raspberries.
Bon appetit
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Raspberry PANNACOTTA creamy dessert
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Raspberry PANNACOTTA creamy dessert
How long does it take for the pannacotta to set?
At least 4 hours in the fridge, better if overnight, it also depends on the size of the glass or mold.
Can I use sheet or powdered gelatin?
Both work well, just follow the recipe quantities.
Can a vegan version be made?
Sure, using vegetable cream and agar agar instead of gelatin.
Can I substitute raspberries with other fruits?
Absolutely, strawberries, blueberries, or mixed berries work great.
How to store raspberry pannacotta?
In the refrigerator, covered, it keeps well for 2-3 days.
