Panna Cotta with raspberry gelee, a delicious and simple dessert, has always been my go-to choice for special occasions.
Its ability to be a make-ahead dessert makes it incredibly convenient and a star of home celebrations.
Unlike some complicated or overly fancy dishes often seen in restaurants, Panna Cotta is surprisingly easy to prepare.
It’s one of those make-ahead classics, like Tiramisu or Creme Brulee, that you can prepare ahead of time, let it sit in the fridge, and forget about it until your guests arrive.
Whenever I host dinner parties, I often find myself juggling between Entrees like Lasagna or Chicken Marsala which demand last-minute serving.
In these moments, the simplicity of Panna Cotta shines through. The base, a harmonious blend of milk and cream layer, is the foundation of its velvety texture.
But the real showstopper is the raspberry gelee. While optional, I always recommend it.
The Raspberry Gelee not only adds a gorgeous contrasting color but also a complementary flavor that perfectly pairs with the creamy texture of the Panna Cotta. It’s like a fruit sauce that enhances every spoonful.
What Is Panna Cotta?
Panna Cotta raspberry recipe, an Italian dessert that literally means “cooked cream”, is a creamy, classic delight served cold.
Made primarily from milk, heavy cream, and gelatin, it’s akin to creamy jello or pudding in texture.
For those who are fans of crème brûlée or any custard-like dessert, Panna Cotta will be a joy with its silky texture.
Its beauty lies in its versatility – it can be served in glasses for a simple yet elegant look or inverted onto a plate for a more molded look.
The absence of the stress of inverting it perfectly is a bonus, especially when served in glasses.
Moving on to the Panna Cotta itself, when molded, it retains its shape beautifully.
The raspberry gelee not only adds a burst of flavor but also elegantly spreads at the bottom of the plate, creating a visually stunning dish.
I have always had great success with this method and highly recommend using a pretty dessert plate if you choose this route.
The combination of the Panna Cotta and raspberry gelee offers a balance of flavors and textures that are sure to delight the palate.
Panna Cotta With Raspberry Gelee Recipe
Panna Cotta Mixture:
- 1/2 cup of whole milk
- 1 packet of unflavored gelatin powder (use 1.5 teaspoons)
- 1.5 cups of heavy whipping cream
- 1/4 cup of sugar
- 1 teaspoon of vanilla extract
- A pinch of salt (1/4 teaspoon)
- Use the remaining gelatin (around 3/4 teaspoon)
- 1/4 cup of water
- 1.5 cups of raspberries (fresh or frozen) – approximately 6 ounces
- 1/4 cup of sugar
- 2 teaspoons of fresh lemon juice
- Start by preparing the Panna Cotta recipe. In a saucepan (not yet on the stove), mix 1.5 teaspoons of the gelatin with the milk. Let this sit for 5 minutes; this step is called “blooming” the gelatin.
- Place the saucepan over a medium flame. Stir the mixture gently for about 5 minutes until the gelatin fully dissolves into the milk. It’s crucial to avoid boiling the milk – reduce heat if needed.
- Next, incorporate the heavy cream, sugar, vanilla extract, and salt into the saucepan. Continue stirring for another 5 minutes over medium-low heat until the sugar is completely dissolved.
- Remove the saucepan from the heat. Pour the mixture evenly into your choice of 4-ounce glasses or ramekins. Allow them to cool at room temperature for about 15 minutes. Then, cover them and place in the refrigerator for 6 hours to firm up.
- For the raspberry gelee, use a separate small saucepan. Combine the leftover gelatin with water and let it sit for 5 minutes.
- Add in the raspberries, sugar, and lemon juice to the saucepan. Simmer this mixture for 5 minutes until the sugar dissolves. Then, strain out the seeds using a fine mesh sieve.
- Allow the gelee to cool down to room temperature (about 10-15 minutes). Carefully pour it over the chilled Panna Cotta. Be sure the gelee is not too hot, or it will melt the Panna Cotta.
- Place the Panna Cotta back into the fridge for an additional hour to set the raspberry gelee. Serve chilled, garnished with fresh berries if you like, and savor the delightful combination!
- When it comes to storing leftovers, keep them in the fridge for up to 5 days. This ensures your panna cotta remains fresh and delicious.
- Freezing is also an option. Store your panna cotta tightly covered for up to 2 months. To thaw, simply leave it in the refrigerator overnight.
- For make-ahead instructions, preparing the panna cotta one day ahead is the optimal time. However, it can be made up to 5 days ahead if needed.
- If you’re adventurous with flavors, try different Gelee flavors. You can use any flavor of fruit gelee, ranging from raspberry to strawberry, cherry, orange, passion fruit, apricot, pomegranate, or peach. If using fresh fruit, swap it in with an equal weight (about 6 ounces) as the raspberries.
Tips For Perfect Panna Cotta With Raspberry Coulis
- Opt for excellent quality dairy; organic dairy often has more flavor compared to conventional brands found in the store. This small splurge can elevate your recipes significantly.
- Don’t rush the bloom process of gelatin in the recipe. Allow moments for it to properly mix with milk or any liquid, ensuring a smoother texture in your Panna Cotta.
- Chill your Panna Cotta thoroughly and in advance. Avoid the temptation to rush the chilling time. It should be served only when it’s fully chilled to enhance its taste.
How To Serve Panna Cotta With Raspberry Gelee?
When serving this exquisite dessert, it’s crucial to keep it cold and thoroughly chilled, straight from the fridge until the last moment.
For a burst of freshness, top each serving with berries or other fresh fruit.
If you’re opting for a more elegant presentation by inverting it onto a dessert plate, run a knife around the edges first.
Carefully invert the plate, then swiftly lift the dessert cup to release the Panna Cotta.
As for accompaniments, think complementary nibbles like Shortbread Cookies and Candied Pecans.
Stick to vanilla-based and lighter desserts; avoid anything with chocolate, as it may overpower the delicate flavors of the Panna Cotta.
A drizzle of Caramel sauce can be a delightful addition, offering a subtle yet harmonious contrast to the raspberry gelee.
Recipe Flavor Variations
- For a vanilla twist, I recommend using vanilla bean paste or a vanilla pod. Split the pod lengthwise, scrape out the vanilla seeds, and infuse them into the milk at the beginning of the recipe for an extra infusion of flavor. Be sure to remove the pod before pouring the panna cotta mixture into dessert cups.
- If you’re a fan of chocolate, opt for a different recipe specifically designed for chocolate panna cotta. This involves altering the process to incorporate melted chocolate, which changes the delicate taste of the traditional vanilla version.
FAQs About Easy Panna Cotta With Raspberry Gelee
1. How Do You Store Leftover Panna Cotta?
To store your leftover Panna Cotta, ensure it’s covered and placed in the fridge. It stays fresh for up to 5 days when stored properly.
2. Can You Freeze Panna Cotta?
Yes, you can freeze Panna Cotta. Make sure it’s sealed to keep out air. It can remain in the Fridge for a week, and freezes well. To use, thaw slowly in the fridge.
3. Can You Make Panna Cotta Recipe Ahead Of Time?
This recipe can definitely be made ahead of time. The optimal preparation time is One day ahead, but you can prepare it up to 5 days ahead, considering the necessary chilling time.
4. How Long Does Panna Cotta Last?
Panna Cotta can last in the fridge for 10 days or longer if it’s tightly wrapped and protected from savory odors. It can be softly set and served in a sparkling glass, or gel more firmly and potted in a Dixie cup to unmold as a plated dessert.
5. What Happens If You Put Too Much Gelatin In Panna Cotta?
Adding too much gelatin to Panna Cotta can result in a texture that is too firm and Jello-like. It should be barely firm enough to unmold.
6. What Can Go Wrong With Panna Cotta?
When making Panna Cotta, there are a few things that can go wrong. Certain fruits like pineapple and kiwi contain enzymes that can break down the protein in gelatin, preventing it from setting properly. To avoid this, heat the fruit before adding it to the mixture. Also, be aware that gelatin-based desserts can become rubbery if stored for more than four days in advance.
7. Why Does Panna Cotta Split?
Panna Cotta may split if the gelatin doesn’t dissolve completely or isn’t mixed well with the milk mixture. Additionally, ensure that the heavy cream and milk mixture are fully emulsified before pouring into the dishes to prevent separation.
8. Can You Put Panna Cotta In A Mold?
Yes, you can mold Panna Cotta. Divide the mixture into four 4-oz. decorative molds or ramekins. Cover and refrigerate for at least 4 hours or overnight. For serving, dip the molds in warm water in a small bowl (avoid fully submerging), then run a knife around the edge to loosen the Panna Cotta.
9. Can You Use Cornstarch To Make Panna Cotta?
To make a dairy-free panna cotta, you can use cornstarch. Make a paste using cornstarch, agar-agar powder, and a little soy milk. This creates a cornstarch slurry, preventing lumps from forming when the custard is cooked.
10. Does Panna Cotta Form A Skin?
Panna cotta can form a skin if not stored correctly. To prevent this, ladle the mixture into oiled ramekins and chill for 4 hours or overnight. If storing longer, cover them with plastic wrap, pressing it gently against the Panna Cotta.
11. Why Is My Panna Cotta Too Firm?
If your panna cotta is too firm, it’s likely due to the gelatin. The final texture of panna cotta should have a gentle wobble, not be stiff. The key here is the concentration of gelatin used. Gelatin does the job of setting the dessert, but too much can lead to a firm texture. Finding the right balance is essential for that perfect, tender consistency.
12. How Long Can Panna Cotta Sit Out?
Panna cotta should ideally not sit out for long. It’s best to serve it immediately or keep it refrigerated, lightly covered, to maintain its texture. Typically, panna cotta can be stored in the fridge for up to 5 days. Over time, the gelatin in it gets stronger, making the texture rubbery by days 4 or 5. To mitigate this, let it rest at room temperature for half an hour before serving.
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