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Home Panna cotta met frambozencompote

Dessert Italian Make ahead Summer Vegetarian No oven

Panna cotta is one of those desserts that looks fancy but actually takes very little effort. You prepare it ahead, chill it in the fridge and serve it at the right moment. The raspberry compote adds that fresh edge that completes the dish. Spoon it into beautiful dessert bowls and you instantly have a dessert everyone remembers.

Recipe

Panna cotta met frambozencompote

A classic Italian panna cotta with a vibrant raspberry compote. Easy to make, impressive on the table.

Course	Dessert
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	15 min
Cooling time	4 hours
Total	4 hours 15 min

Equipment

Saucepan
Small saucepan
Bowls or dishes
Whisk
Cling film
Spoon

Ingredients

400 ml whipping cream
100 ml whole milk
60 g sugar
1 vanilla bean
3 gelatin sheets
200 g raspberries (fresh or frozen)
2 tbsp powdered sugar
1 tbsp lemon juice
Fresh raspberries and mint for garnish

How to make panna cotta with raspberry compote?

Soak the gelatin sheets for 5 minutes in cold water.
Put the whipping cream, whole milk, sugar and the vanilla bean (with seeds) in a saucepan. Warm over medium heat and stir until the sugar has dissolved. Do not let it boil.
Remove the pan from the heat. Squeeze the gelatin sheets well and stir them into the warm cream mixture until completely dissolved.
Remove the vanilla bean. Divide the mixture among 4 bowls or dishes and let cool to room temperature.
Cover the bowls with cling film and refrigerate for at least 4 hours, preferably overnight.
Make the raspberry compote: put the raspberries, powdered sugar and lemon juice in a small saucepan. Warm over low heat and stir occasionally until the raspberries have broken down and the compote has slightly thickened. Let cool.
Just before serving, spoon a generous spoonful of raspberry compote over each panna cotta. Optionally garnish with a few fresh raspberries and a sprig of mint.

Cooking mode Prevents your screen from going to sleep

Panna cotta is a dessert that you can easily adapt to the season. Swap the raspberry compote for mango, strawberries or a warm caramel sauce in winter. The base stays the same and the result is always good. That's exactly why this recipe becomes a staple in your repertoire.

Serve the panna cotta in beautiful bowls that are also suitable for the freezer and dishwasher. That way you enjoy not only the dessert itself, but also tableware that lasts for years. You can taste quality, and you can see it too.

Related products

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