Raspberry panna cotta
- May 24, 2020
- 20 min
- 350 Cals/Serving
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- - 2 cups raspberries, leave few for garnish
- - 2 cups heavy whipping cream
- - 3 tsp powdered gelatin, unflavored
- - 4 tbsp cold water for gelatin
- - 3 tbsp cold water for raspberry
- - 1/4 cup granulated sugar
- - 2 tbsp of granulated sugar for raspberry sauce
- - 3 tbsp shaved or grated dark chocolate
- Step 1
- Prepare the gelatin, add the cold water into the small bowl then add the gelatin, let stand for 5 minutes.
- Step 2
- Prepare the raspberry puree, put the raspberry into small pot and add 3 tablespoons water and 2 tablespoons sugar into the pot. Cook the raspberries till they are all softened and look like a sauce.
- Step 3
- Run the raspberry sauce into the strainer. Set it aside and leave it cool for 30 minutes. The sauce will get a little bit thicken. You can also put in the blender to make sure that the sauce is all smooth and not have the raspberry seed in it.
- Step 4
- At the medium to low heat, in the saucepan, add the cream and 1/4 cup sugar. Stir till the sugar is dissolved. Add the raspberry sauce mixed in the hot cream mixture. Optional, you can leave some of the sauce instead of using a whole thing for serving it.
- Step 5
- Slowly pour the hot cream mixture over the gelatin and whisk it till the gelatin is dissolved. Divided into the 6 clear serving glasses or small jars. Transfer to the fridge and keep it chill for 4 hours. Can be kept in the fridge for 7 days.
- Step 6
- To serve, sprinkle with shaved chocolate and add a few fresh raspberries on top with a drop of whipping cream if desired, serve cold. Optionally, if you have some sauce set aside, you can also heat up the sauce and serve it warm. Usually the pudding is served cold with the warm sauce.