The Panna cotta with vanilla and raspberry is a decadent dessert sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate one vanilla layer and a sparkling one raspberry layer. Not only is it visually appealing, but it’s also a delicious and refreshing treat, perfect for spring and summer. This dessert is made using Cannele silicone molds, giving it a unique and elegant shape.
How to Make Layered Vanilla Raspberry Panna Cotta
To make this delicious and beautiful panna cotta, you must first prepare your equipment and ingredients. First, take out 12 cannele silicone molds and spray them with unflavored oil to prevent sticking. Each well can hold approximately â…“ cup (80mL) of the panna cotta mixture.
Next you must Prepare vanilla panna cotta. First, dissolve the gelatine in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In the meantime, Heat cream, milk and sugar in a medium saucepan over medium-high heat, being careful not to boil. Once the sugar has dissolved, remove the saucepan from the heat and add it vanilla extract. Allow the mixture to cool for 5 minutes before adding swollen gelatin.
Stir the gelatin into the milk mixture until completely dissolved, then divide the mixture evenly among the silicone molds. Chill molds for 2-4 hours to set slightly.
While the vanilla layer is cooling, you can start with that Raspberry panna cotta Layer that gives a touch of flavor and color to the dessert. Start preparing the rraspberry sauce. Location Raspberries, sugar and lemon juice in a small saucepan and heat over medium-high heat until they begin to boil. Cook the mixture until slightly thickened, about 3-5 minutes, then remove from heat and sieve to remove any seeds. To have more raspberry sauce to serve, you can double the recipe and use half for the panna cotta and drizzle the other half over when serving.
Next, dissolve the gelatine in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In another medium sized pot Heat the cream, milk, raspberry sauce and sugar over medium heat, again being careful not to boil. Allow the mixture to cool for 5 minutes before adding the swant gelatinstir until the gelatin has completely dissolved.
Once the vanilla layer has set slightly, pour the raspberry panna cotta mixture evenly over it. Refrigerate the molds again for at least 4 hours or overnight to allow them to fully harden.
Before serving Take the panna cotta out of the pan by gently loosening the edges and turning them over onto serving platters. You can serve them as is or with a drizzle of fresh raspberry sauce and some extra raspberries on top.
The finished dessert is a beautiful and delicious treat that is perfect for any occasion.
If you are looking for one delicious and impressive dessert, I highly recommend trying this Vanilla Raspberry Panna Cotta recipe. If you do, make sure to share the photos with me Instagram. I love seeing how things turn out for you. Enjoy!
Other panna cotta recipes you might want to try
The Chocolate panna cotta is a rich and creamy dessert that combines the smooth texture of classic panna cotta with the irresistible taste of chocolate. Perfect for a special occasion or as a decadent treat for any day of the week. This refreshing Strawberry panna cotta is elegant and delicate, a perfect dessert for spring and summer.
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Panna cotta with vanilla and raspberry
This Vanilla Raspberry Panna Cotta is a decadent dessert sure to impress your guests. This elegant dessert consists of two layers of smooth and creamy panna cotta: a delicate layer of vanilla and a layer of tangy raspberry. Not only is it visually appealing, but it’s also a delicious and refreshing treat, perfect for spring and summer. This dessert is made using Cannele silicone molds, giving it a unique and elegant shape.
Ingredients
Vanilla Panna Cotta
- 7 fl oz (200 ml) milk
- 7 oz (200 g) whipping cream
- 1/4 Cup (50g) sugar
- 1/2 tablespoon (5 g) gelatin powder
- 2 tablespoon (30mL) water
- 1 tsp (5g) Vanilla Extract
raspberry sauce
- 5 oz (150 g) fresh or frozen raspberries
- 2 tablespoon (30g) sugar
- 1 tsp (5g) lemon juice
Raspberry panna cotta
- 1/3 Cup (80 ml) milk
- 7 oz (200 g) whipped cream
- 1/2 tablespoon (5 g) gelatin powder
- 2 tablespoon (30g) sugar
- raspberry sauce
instructions
Prepare vanilla panna cotta.
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Dissolve the gelatine in 2 tablespoons of cold water and leave to soak for 5 to 10 minutes.
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In a medium saucepan, bring the cream, milk, and sugar to a simmer (do not boil) over medium-high heat. When the sugar has dissolved, remove from heat and add vanilla extract. Let cool for 5 minutes before adding the gelatin.
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Add the gelatine to the milk mixture and stir until the gelatine has completely dissolved. Distribute evenly into the silicone molds. Place in the fridge for about 2-4 hours to set slightly.
Prepare raspberry sauce.
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Place raspberries, sugar, and lemon juice in a small saucepan and heat over medium-high heat, bring to a boil and cook until slightly thickened, about 3-5 minutes. Remove from heat and sieve to remove seeds.
Prepare the raspberry panna cotta.
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Dissolve the gelatine in 2 tablespoons of cold water and leave to soak for 5 to 10 minutes.
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In a medium saucepan, bring cream, milk, raspberry sauce, and sugar to a simmer (do not boil) over medium-high heat. Let cool for 5 minutes before adding the gelatin.
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Add the gelatine to the raspberry mixture and stir until the gelatine has completely dissolved.
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Spread the mixture evenly over the vanilla panna cotta.
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Leave to set completely in the fridge for at least 4 hours or overnight.
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Before serving, unmold the panna cotta and invert onto serving plates. Serve as is or with fresh raspberry sauce and fresh raspberries. Enjoy!
Nourishment
Portion: 1 serving of 12Calories: 154kcalCarbohydrates: 12.9GProtein: 2.4GFat: 10.9GSaturated Fatty Acids: 6.8GCholesterol: 39mgSodium: 25mgPotassium: 66mgFiber: 0.8GSugar: 10.9GCalcium: 55mg