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.
Easy Panna Cotta Recipe
This Panna Cotta with Raspberry Coulis recipe was a big YES, YES! Everyone really liked it.
We tried panna cotta for the first time years ago in an Italian restaurant and since then we have been hooked! What not to love? It’s rich and silky and makes a perfect treat that takes only minutes to make!
it’s actually almost as easy as making Jell-O out of a box.
Perfect to dinner parties and gathering since you can make these in single-serve portions to make entertaining a breeze.
This Panna Cotta with Raspberry Coulis is an amazingly creamy, melting in the mouth dessert that will ensure the stress levels are low, but the deliciousness is high.
I made a raspberries coulis to dress the panna cotta, but the truth is that it tasted so good that you could eat it alone. You can totally prepare this fruity sauce with any other berry, just be sure to adjust the amount of sugar according to the fruit that you are using. You can also drizzle with chocolate, caramel, dulce de leche, etc.
What Is Panna Cotta?
Panna cotta is a popular Italian dessert made with cream and gelatin and then molded. It can be flavored with vanilla, chocolate, coffee, liqueurs, spices, etc. its name means “cooked cream”.
How Do You Make Panna Cotta?
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In a medium bowl add the cold water and the gelatin sheets. Leave them to soak for 10 min.
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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.
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Let the mixture cool slightly. Then evenly distributed into a flexible silicone mold of your choice. Refrigerate for 2 – 3 hours or until firm.
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Take the panna cotta out of the refrigerator 10-15 minutes before serving.
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What Kind of Gelatin Should I Use to Make Panna Cotta?
I like to use gelatin sheets, which is usually found in gourmet grocery stores or on Amazon. After several testing, I found that gelatin sheets give a silkier texture. However, you can use granulated gelatin too. Make sure to use plain, unflavored gelatin.
Can I Make Panna Cotta Ahead of Time?
Yes! Panna Cotta requires a little bit of planning since it has to set in the refrigerator for several hours before serving.
Looking for more panna cotta ideas?
- Easy Mango Panna Cotta
- White Chocolate Panna Cotta with Red Currant Sauce
- Coconut Panna Cotta with Chocolate Sauce
Panna Cotta with Raspberry Coulis
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.
- Easy Mango Panna Cotta
- White Chocolate Panna Cotta with Red Currant Sauce
- Coconut Panna Cotta with Chocolate Sauce
Nutrition
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- Glass Mixing Bowl Set
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- Balloon Whisk
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- Small Saucepan
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- Silicone Mold for Bordelais Fluted Cakes
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Hi,
I am vegetarian and was wondering if I could substitute gelatin with either pectin or Agar Agar. If so, what is the ration?
*ratio
Hello Subha! Yes, you can use agar agar powder. However, the texture might be slightly different. Gelatin can give a «creamy» texture whereas agar gives a firmer texture. Agar is much more powerful than gelatin. 1 teaspoon agar powder is equivalent to 8 teaspoon gelatin powder. Hope this helps!
Que delicia de postre. Se ve elegante y provocativo. Gracias por compartirlo. Feliz Navidad amiga!
Gracias a ti!
what a lovely, silky version of panna cotta. the berries make the composition beautiful – and delicious too, I’m sure. Last time I made panna cotta, it didn’t gel very well. I’ll try this recipe next time for sure.
Thanks for your interest in my recipe. Please come back and let me know how you like it. ?
Feliz Navidad! se ve hermoso
Que delicia de postre. Se ve elegante y provocativo. Gracias por compartirlo. Feliz Navidad amiga!