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Home Panna cotta met frambozengelei

Dessert Italian Make ahead Summer Festive Vegetarian

Panna cotta is an Italian dessert that makes everyone happy. You need few ingredients, the technique is simple and the result always looks festive. Serve it in beautiful dessert bowls or small dishes for a presentation that will impress your guests. The fresh raspberry jelly on top completes the dish.

x_ckl_recipe_markerPanna cotta with raspberry jelly This panna cotta with raspberry jelly is the perfect dessert when you want to impress without spending hours in the kitchen. Creamy, light and beautiful to serve. How to make panna cotta with raspberry jelly? Dessert Italian 4 servings 20 min 4 hours 4 hours 20 min

Soak the gelatin sheets for the panna cotta in cold water for 5 minutes.
Put the heavy cream, milk, sugar and the vanilla bean (seeds scraped out) into a saucepan. Warm the mixture over medium heat until it just begins to simmer. Remove the pan from the heat.
Squeeze the gelatin sheets well and stir them into the warm cream mixture until they are completely dissolved.
Remove the vanilla bean. Divide the mixture among 4 small bowls or dishes and let cool to room temperature. Then chill them in the refrigerator for at least 3 hours until the panna cotta has set.
Meanwhile, make the raspberry jelly. Soak 2 gelatin sheets in cold water. Puree the raspberries and press them through a fine sieve to remove the seeds. Warm the raspberry purée with the powdered sugar in a saucepan over low heat.
Squeeze the gelatin sheets and stir them into the warm raspberry purée until they have dissolved. Let the mixture cool slightly to room temperature.
Pour a thin layer of raspberry jelly over the set panna cotta. Return the bowls to the refrigerator for at least another hour until the jelly layer has firmed.
Take the panna cotta out of the refrigerator just before serving. Garnish with a few fresh raspberries and a sprig of mint. Serve immediately and enjoy.

Dessert Italian Make ahead Summer Festive Vegetarian 400 ml heavy cream 100 ml whole milk 60 g sugar 1 vanilla bean 3 gelatin sheets (for the panna cotta) 200 g fresh or frozen raspberries 30 g powdered sugar 2 gelatin sheets (for the raspberry jelly) Handful of fresh raspberries (for garnish) A few sprigs of fresh mint (for garnish) Saucepan Fine sieve Mixing bowl Small bowls or dishes Spatula Knife and cutting board Black Dessert Plates black-dessert-plates Dessert spoons dessert-spoon Mixing Bowl mixing-bowl Sola Cutlery Set Danube - 18/10 Stainless Steel - 100 pieces / 12 people Sola Bestekset Tropical Hugo Spritz with passion fruit and mint foodies-tropische-hugo-spritz-met-passievrucht-en-munt Pasta al limone with grilled zucchini foodies-pasta-al-limone-met-gegrilde-courgette-3 Watermelon Spritz with Mint and Lime foodies-watermeloen-spritz-met-munt-en-limoen Citroen-ricottacake met frambozen foodies-citroen-ricottacake-met-frambozen

Recipe

Panna cotta with raspberry jelly

This panna cotta with raspberry jelly is the perfect dessert when you want to impress without spending hours in the kitchen. Creamy, light and beautiful to serve.

Course	Dessert
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	20 min
Cooling time	4 hours
Total	4 hours 20 min

Equipment

Saucepan
Fine sieve
Mixing bowl
Small bowls or dishes
Spatula
Knife and cutting board

Ingredients

400 ml heavy cream
100 ml whole milk
60 g sugar
1 vanilla bean
3 gelatin sheets (for the panna cotta)
200 g fresh or frozen raspberries
30 g powdered sugar
2 gelatin sheets (for the raspberry jelly)
Handful of fresh raspberries (for garnish)
A few sprigs of fresh mint (for garnish)

How to make panna cotta with raspberry jelly?

Soak the gelatin sheets for the panna cotta in cold water for 5 minutes.
Put the heavy cream, milk, sugar and the vanilla bean (seeds scraped out) into a saucepan. Warm the mixture over medium heat until it just begins to simmer. Remove the pan from the heat.
Squeeze the gelatin sheets well and stir them into the warm cream mixture until they are completely dissolved.
Remove the vanilla bean. Divide the mixture among 4 small bowls or dishes and let cool to room temperature. Then chill them in the refrigerator for at least 3 hours until the panna cotta has set.
Meanwhile, make the raspberry jelly. Soak 2 gelatin sheets in cold water. Puree the raspberries and press them through a fine sieve to remove the seeds. Warm the raspberry purée with the powdered sugar in a saucepan over low heat.
Squeeze the gelatin sheets and stir them into the warm raspberry purée until they have dissolved. Let the mixture cool slightly to room temperature.
Pour a thin layer of raspberry jelly over the set panna cotta. Return the bowls to the refrigerator for at least another hour until the jelly layer has firmed.
Take the panna cotta out of the refrigerator just before serving. Garnish with a few fresh raspberries and a sprig of mint. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

The great thing about panna cotta is that you can make it the day before. That way your cozy dinner is already half ready before your guests arrive. Cover the bowls and chill them in the refrigerator, adding the jelly layer only the morning of. More time for you at the table, less stress in the kitchen.

Serve the panna cotta in colorful, atmospheric bowls for a table that instantly looks well put together. Choose bowls that are also freezer- and microwave-safe, so you'll use them for more than just this recipe. Quality that makes you happy every time.

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