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.
Difficulty: Beginner 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
8 4 oz ramekins
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!