Raspberry Panna Cotta is a delicious recipe, a SPOON DESSERT that I am sure you will love because it is very easy to prepare and is absolutely delicious! After making the cakes for Diana’s baptism, I had leftover raspberries, blueberries, and blackberries, and after making jam, I decided to prepare raspberry panna cotta and blueberry panna cotta, both delicious and colorful, perfect for summer! However, if you prefer something lighter, I recommend the RASPBERRY YOGOMISU or you can use them to fill CREAM AND FRUIT BASKETS but if you love PANNA COTTA you absolutely must try this all-pink raspberry version! Don’t miss the MILK CHOCOLATE PANNA COTTA and the STRAWBERRY PANNA COTTA! You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.7 cups fresh liquid cream
- 7 oz raspberries
- 2/3 cup sugar
- 4 sheets gelatin
- 1 lemon (juice)
Tools
- 6 Molds for panna cotta
Preparation
Wash the raspberries and remove any bruised ones.
Put the raspberries in a bowl with two tablespoons of sugar from the total recipe and a squeeze of lemon juice.
Cook the raspberries in the microwave at maximum power for one minute or cook them in a pan for two minutes until they break down.
When the raspberries are soft, mix them and then strain them to remove the seeds.
Filter and collect the juice in a bowl.
Fill a deep plate or bowl with cold water.
Soak the gelatin sheets in cold water.
Once the gelatin is well softened, squeeze it.
Put the fresh cream in a bowl. Heat it for two minutes in the microwave at maximum power, or bring it to a simmer in a saucepan.
When it is hot, but not boiling, add the sugar.
Add the filtered raspberry juice as well.
Mix the cream to dissolve the sugar.
Also add the soaked and squeezed gelatin.
Mix the cream and distribute it evenly into the panna cotta molds.
Place the panna cotta molds in the fridge to set for at least 2 hours before serving.
Serve the raspberry panna cotta chilled from the fridge accompanied by fresh raspberries or raspberry coulis.
Storage
The raspberry panna cotta can be stored in the fridge for 3 days.
