Panna cotta with raspberry compote

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 make 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 will remember.

Recipe

Panna cotta with raspberry compote

A classic Italian panna cotta with a lively 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
Small bowls or dishes
Whisk
Plastic wrap
Spoon

Ingredients

400 ml heavy cream
100 ml whole milk
60 g sugar
1 vanilla pod
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 heavy cream, whole milk, sugar and the vanilla pod (with seeds) in a saucepan. Heat 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 fully dissolved.
Remove the vanilla pod. Divide the mixture among 4 bowls or ramekins and let cool to room temperature.
Cover the bowls with plastic wrap and chill 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 break down and the compote has slightly thickened. Let cool.
Just before serving, spoon a generous tablespoon of raspberry compote over each panna cotta. Garnish with a few fresh raspberries and a sprig of mint if desired.

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. Exactly why this recipe becomes a staple in your repertoire.

Serve the panna cotta in pretty 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

WMF Cookware Set Quality One - Stainless Steel - 5-piece - Including FREE Cookinglife Cookware Set - Saucepan ø 16, 20, 20, and 24 cm and Frying Pan ø 16 cm

In stock

~~€486,96~~ €359,99

-26%

Related categories

Sauce pan

Whisks

Mixing Bowl

Related recipes

Tropical Hugo Spritz with passion fruit and mint

A fresh and tropical Hugo Spritz with passion fruit, elderflower and mint. Perfect for a sunny afternoon in the garden.

View post

Chorizo-date bites with manchego and honey

These tapas bites combine the smoky kick of chorizo with the gentle sweetness of dates and the nutty bite of manchego. Perfect for a cosy evening with friends.

View post