Description
Silky raspberry panna cotta whispers Italian dessert elegance with creamy luxurious texture. Delicate layers of smooth cream and fresh raspberry puree create a perfect balance of sweetness that melts gracefully on palates craving sophisticated indulgence.
Ingredients
Scale
Main Dairy Ingredients:
- 350 milliliters (11.8 fluid ounces) heavy cream
- 120 milliliters (4 fluid ounces) milk
Sweeteners and Thickeners:
- 75 grams (2.6 ounces) granulated sugar
- 4.5 grams (0.16 ounces) gelatin (about 2 sheets)
- 30 grams (1.1 ounces) sugar
- 1 gram (0.035 ounces) gelatin (about half a sheet)
Fruits and Flavoring:
- 200 grams (7.1 ounces) fresh raspberries
- Zest of 1 lime
Instructions
- Immerse gelatin sheets in frigid water for 10 minutes until completely softened and pliable.
- Combine heavy cream (236 milliliters/8 fluid ounces), whole milk (118 milliliters/4 fluid ounces), granulated sugar (50 grams/), and freshly grated lime zest in a heavy-bottomed saucepan.
- Heat the dairy mixture over medium temperature, stirring continuously until it reaches a gentle boil, then immediately remove from heat source.
- Carefully squeeze excess liquid from gelatin sheets and integrate them into the hot cream mixture, whisking until gelatin completely dissolves without leaving any lumps.
- Allow the creamy liquid to cool for approximately 10-12 minutes at room temperature, preventing rapid temperature changes.
- Delicately pour the smooth mixture into pre-chilled serving glasses or elegant verrines, ensuring an even distribution.
- Transfer the filled glasses into the refrigerator and allow them to set firmly for a minimum of 3 hours until they achieve a delicate, trembling consistency.
- For raspberry coulis, submerge additional gelatin sheets in cold water for precisely 5 minutes to soften.
- Puree fresh raspberries (170 grams/) with superfine sugar (25 grams/) in a blender until completely smooth.
- Transfer raspberry mixture to a saucepan and bring to a rolling boil over medium heat, stirring constantly.
- Drain gelatin sheets and incorporate them into the boiling raspberry sauce, whisking thoroughly to ensure complete integration.
- Allow raspberry coulis to cool for 10-12 minutes at ambient temperature.
- Gently cascade the vibrant raspberry sauce over the set lime cream layer in each verrine, creating an elegant two-toned effect.
- Return desserts to refrigerator and chill for an additional hour to allow layers to solidify.
- Before serving, garnish each dessert with fresh whole raspberries and delicate, torn basil leaves for a sophisticated presentation.
Notes
- Gelatin is the secret weapon for achieving that perfect, silky-smooth texture in this dreamy dessert.
- Chilling time is crucial for allowing the layers to set and develop their distinct, luscious flavors.
- Fresh raspberries and delicate basil leaves transform this simple panna cotta into a restaurant-worthy showstopper.
- Precision in heating and cooling ensures the cream and fruit layers remain distinct and beautifully layered.
- Zesty lime adds a bright, unexpected twist that cuts through the richness of the creamy base.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 306 kcal
- Sugar: 27 g
- Sodium: 50 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 80 mg