Description
To truly appreciate this dessert, we first need to look at what the name actually means. In Italian, panna cotta literally translates to cooked cream. Traditionally, it is a simple mixture of dairy, sugar, and flavorings that is heated, bound together with a setting agent, and chilled in individual molds or glasses.
Ingredients
Scale
For the panna cotta:
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- ⅓ cup (65 g) sugar
- 1 tsp vanilla extract
- 1½ tsp agar-agar powder (about 4–5 g)
For the raspberry sauce:
- 2 cups fresh or frozen raspberries
- 2–3 tbsp sugar (adjust to taste)
- 1 tbsp lemon juice
- 2 tbsp water
For garnish (optional):
- Fresh raspberries
- Mint leaves
- Lemon zest
Instructions
1. Prepare the panna cotta
- In a saucepan, whisk together the cream, milk, sugar, and agar-agar powder.
- Bring the mixture to a gentle boil over medium heat, whisking frequently.
- Once it reaches a boil, simmer for 2 minutes, continuing to whisk. Agar must be boiled briefly to activate properly.
- Remove from heat and stir in the vanilla extract.
2. Pour and chill
- Pour the mixture into ramekins, glasses, or molds.
- Allow to cool for 10–15 minutes at room temperature.
- Refrigerate for at least 2 hours, or until fully set.
3. Make the raspberry sauce
- Combine raspberries, sugar, lemon juice, and water in a small saucepan.
- Cook over medium heat for 5–8 minutes until the berries break down.
- For a smooth sauce, strain through a fine-mesh sieve to remove seeds.
- Cool completely.
4. Serve
- Spoon the raspberry sauce over the chilled panna cotta.
- Garnish with fresh raspberries, mint, or lemon zest.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (about 140–150 g)
- Calories: 285 kcal
Keywords: no-gelatin raspberry panna cotta