Panna Cotta with Raspberry Sauce

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Soak gelatin leaves in cold water for 5 minutes.

Simmer heavy cream on low to low-medium heat until bubbles form on the side and smoke appears, then kill the heat.

Add granulated sugar and vanilla powder to the heavy cream, mixing until sugar is completely dissolved.

Squeeze excess water from gelatin and add it to the hot heavy cream, mixing thoroughly until dissolved.

Transfer the mixture into a measuring pitcher for easier pouring.

Pour panna cotta mixture into glasses or aluminum baking cups.

Cool the panna cotta slightly before covering with plastic wrap and refrigerating for at least 4 hours, preferably overnight.

In a saucepan, combine raspberries and granulated sugar, heating on low-medium until sugar dissolves and turns to liquid, about 3 to 4 minutes.

Kill the heat and transfer the raspberry sauce into a bowl, covering with plastic wrap to prevent skin formation.

Cool the raspberry sauce completely before using.

To release panna cotta from the baking cup, dip the bottom in hot water.

Pour raspberry sauce over the panna cotta and add fresh raspberries on top.

Optionally, sprinkle with cinnamon powder and chocolate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens