Panna cotta with raspberry coulis

Name: Panna cotta with raspberry coulis
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Fresh liquid cream 2 ½ cups; Powdered sugar 1 ¼ cup; Gelatin in sheets 0.2 oz; Vanilla bean 1; Raspberries 1 ½ cup; Powdered sugar 3 ¾ tbsp; Lemon juice 1.3 tbsp; Raspberries ¼ cup

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552

Calories per serving

Gluten Free

Energy Kcal 552
Carbohydrates g 64.8
of which sugars g 64.8
Protein g 4.8
Fats g 30.4
of which saturated fat g 17.46
Fiber g 4.3
Cholesterol mg 99
Sodium mg 54

Difficulty: Average
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Average
Note + 5 hours of cooling

PRESENTATION

Panna cotta hails from the charming Piedmont region in Northern Italy. It's like, the go-to dessert if you want something simple yet totally classy. Really creamy and smooth, this Italian dessert is kind of like a pudding that just melts in your mouth. Italians love it—not just for its elegant look but also its versatility. You can dress it up or keep it chill, depending on the vibe. And the raspberry coulis? That's where it really, really shines, adding a colorful, tangy contrast to the mellow, sweet cream.

The look? Stunning. That bright ruby red against a snowy white base—it's a treat for your eyes and taste buds. People love using different molds for special events, creating a dessert that feels personal and special. Whether it's a fancy dinner or a laid-back hangout—pretty much perfect for both. Combining a panna cotta recipe with homemade raspberry coulis gives you the best of both worlds: easy prep and a fancy finish. The coulis really enhances the sweetness of the cream and adds a tangy punch—balancing everything perfectly.

Here's the deal: it's the kind of dessert you can make ahead, saving you from last-minute stress when you want to impress. Italian cuisine is all about flavor harmony, and this dish—no question—shows that off. The soft vanilla notes of classic panna cotta blend with the juicy sharpness of fresh raspberries. Seriously good stuff.

Every spoonful is silky and moist, with an inviting texture that everyone seems to love. Many folks like to experiment with toppings or switch up the fruit based on the season, but this combo? It never gets old. Whether you're new to Italian sweets or you've been a fan forever, this creamy dessert always leaves a smile on your face. Honestly, you can't go wrong.

INGREDIENTS

552

Calories per serving

Ingredients for 4 molds of 5.6 oz: Fresh liquid cream 2 ½ cups (600 g); Powdered sugar 1 ¼ cup (160 g); Gelatin in sheets 0.2 oz (6 g) -; Vanilla bean 1 -

Ingredients for the raspberry coulis: Raspberries 1 ½ cup (200 g); Powdered sugar 3 ¾ tbsp (50 g); Lemon juice 1.3 tbsp (20 g)

for garnish: Raspberries ¼ cup (30 g)

Preparation

How to prepare Panna cotta with raspberry coulis

To make the panna cotta with raspberry coulis, place the cream in a saucepan 1, split the vanilla pod 2, scrape out the seeds with a sharp knife and transfer them along with the cream 3.

Add the pod 4 and the powdered sugar 5. Stir to mix everything and bring to a simmer over low heat. Meanwhile, soak the gelatin sheets in very cold water. Once the cream starts to boil, remove the vanilla pod 6.

Squeeze the gelatin sheets 7 and add them to the hot mixture 8, stirring quickly with a whisk 9 until completely dissolved, then turn off the heat.

Using a ladle, transfer the mixture into the 4 molds 10, with a capacity of 5.6 oz each. Let them cool first at room temperature 11 and then in the refrigerator to set for at least 5 hours. Before serving the panna cotta, prepare the coulis. Pour the raspberries into a high-sided container, along with the lemon juice and the powdered sugar 12.

Blend with an immersion blender 13 until you get a puree. Then strain the mixture 14 and set your coulis aside. When ready to serve the panna cotta, immerse the mold in boiling water for a few seconds 15

and turn it over onto a serving plate 16, this way the panna cotta will easily unmold. Pour the raspberry coulis on top 17, decorate with fresh raspberries 17 and serve your panna cotta!

Storage

Store your panna cotta with raspberry coulis for a maximum of 2-3 days, well covered with plastic wrap and kept in the refrigerator, and add the raspberry coulis at the moment of serving.

Freezing is not recommended.

Tip

To facilitate the removal of the panna cotta from the molds, moisten the molds with water before pouring the panna cotta. If you prefer to add an aroma to the dessert, you could use a liquor like Rum.

Replace the raspberries with the type of fruit you prefer to obtain a different coulis each time.

For the translation of some texts, artificial intelligence tools may have been used.