Panna Cotta with Raspberry Compote
Preparation Time: 10min
Yields: 8 Servings
Total Time: 4hr 30min
- 1 envelope of powdered gelatin
- 2 Tbs. cold water
- 2 ½ cups heavy cream
- ½ cup whole milk
- 1/3 cup sugar
- 1 ½ tsps vanilla extract
- Raspberry compote
- 8 4 oz ramekins
A delicate dessert with big flavor and a velvety texture. This panna cotta with raspberry compote recipe is easy to make and sure to wow your guests. The compote is an excellent accompaniment to this delicious dessert.
For the panna cotta:
In a small sauce pan sprinkle gelatin over water and let stand for 1 minute to soften gelatin. Heat water and gelatin mixture over a low flame until gelatin is dissolved. Remove pan from heat and set aside
In a large sauce pan bring milk, cream, and sugar to a simmer over a medium high heat-stirring constantly. As soon as the mixture comes to a simmer-remove from heat and whisk in vanilla extract and gelatin mixture. Make sure to combine thoroughly.
Equally divide the cream mixture among the 8 ramekins and let cool. Once the panna cottas are at room temp run a spoon across the very top of the panna cotta to remove any skin that may have formed on the panna cottas. Place the ramekins on a rimmed sheet tray and cover with plastic and place in the fridge for at least four hours or overnight.
Remove ramekins from the fridge and dip them one at a time into a bowl of hot water-making sure not to get any water on the tops of the panna cotta-for 5 seconds. Run a paring knife around the edge of the ramekin and invert ramekin onto a small plate. Top with the compote and repeat with the remaining ramekins. Serve immediately. I recommend that you serve the panna cottas as soon as possible once they have set up…the texture will be much better. Letting them set up overnight is okay too but I have found the panna cottas to be more luxurious when you serve them as soon as possible!