Panna Cotta with Raspberry Coulis

This Panna Cotta with Raspberry Coulis recipe is creamy, rich and silky! This amazingly creamy, melting in the mouth dessert is super easy to make with just 5 ingredients.

Course Dessert

Cuisine Italian

Prep Time 15

Cook Time 2 15

Total Time 2 30

Servings

Calories 260kcal

Author Oriana Romero

Ingredients

4 cups cold water
5 gelatin sheets (see notes)
3/4 cup heavy cream
1/4 cup milk
1/4 cup sugar
1/8 teaspoon raspberry natural flavor (optional)

Raspberry Coulis:

6 oz raspberries
3/4 cup sugar
1/2 cup water
1 teaspoon Grand Marnier (optional)

Instructions

In a medium bowl add the cold water and the gelatin sheets. Leave them to soak for 10 min.
In a medium saucepan over medium heat mix the heavy cream, milk, sugar and raspberry flavor; stirring constantly. At first boil add the drained gelatin sheets and mix until completely dissolved; about 3 minutes.
Let the mixture cool slightly. Then evenly distributed into a flexible silicone mold of your choice. Refrigerate for 2 - 3 hours or until firm.
Take the panna cotta out of the refrigerator 10-15 minutes before serving.

Prepare the raspberry coulis:

In a small saucepan over medium-high heat combine raspberries, sugar, water, and Grand Marnier; bring to a boil. Reduce heat to medium-low; cook until sugar is dissolved and the mixture has thickened a bit, about 8 minutes. Remove from heat; cool completely.
Place mixture in a blender and process until smooth.
Pass raspberry mixture through a fine-mesh colander and discard solids. Keep it in the refrigerator until is time to use.

Notes

Take the panna cotta out of the refrigerator 10-15 minutes before serving. When they are at room temperature you can feel how they melt in your mouth.

Gelatin: When it comes to gelatin I like to use gelatin sheets because it generally results in a smooth, clearer consistency, but you can also use granulated gelatin. 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon granulated gelatin = 4 gelatin sheets.

For this recipe, you'll need 1 tablespoon of granulated gelatin.

Please keep in mind that they require different treatments to work properly: sheets need to be softened in cold water and then drained while the powdered gelatin can just be sprinkled over the cold liquid you are using in the recipe. Both need to be in contact with the liquid for about 5 minutes in order to soften.

You can also serve these in ramekins, small glass jars or any other dessert serving cups you like.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition