Vanilla Panna Cotta with Raspberry Compote | Italian Panna Cotta with Raspberry Sauce | Italian Dessert | Quick and Easy | Creamy Silky Dessert | Custard | Raspberry Sauce | Sweet and Tangy | Jello like Dessert
Ingredients for Vanilla Panna Cotta
Half and Half – 2 cups / 500 ml (Milk 1 cup + Cream 1 cup)
Castor Sugar – ½ cup / 100 gms
Vanilla paste/ Vanilla extract – 1tsp / 5 ml
Powdered gelatine – 1 envelope / 7 gms
Cold Water – 2 tbsp / 30 ml
Ingredients for Raspberry Compote
Frozen / fresh raspberries – 1 cup / 250 gms
Castor sugar – ¼ cup / 50 gms
Lemon juice – 1 tsp
Water – 2 tbsp
Preparation:
Sprinkle gelatine over cold water and stir well. Keep aside for gelatine to soften.
Process:
Vanilla Panna Cotta:
In a heavy bottomed pan, combine half and half with sugar and stir until sugar dissolves.
Reduce heat to low and continue stirring until the mixture comes to a boil.
Reduce heat and add the softened gelatine and vanilla paste.
Stir well to make sure the gelatine is fully dissolved and turn the flame off.
Divide the cream mixture into 6 glasses/ramekins and cool to room temperature.
Cover each glass/ramekin individually and chill in the fridge for a minimum of 4 hours or overnight.
Raspberry Compote:
In a small saucepan, add raspberries, sugar and lemon juice.
Heat over medium heat until the sugar is dissolved.
Reduce the heat to low and continue to simmer for 10 – 12 minutes, stirring occasionally until the sauce thickens.
Cool before serving.
Serving:
Place a spoonful of the raspberry compote on the serving plate and spread gently using a pastry brush/spoon.
Place the panna cotta glass in a bowl of hot water for approximately 5 seconds. Run a thin knife along the edge of each glass and invert onto the serving plate.
Garnish with mint leaf and/or fresh raspberries.
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