Raspberry Panna Cota

How to Make Raspberry Panna Cota

1. 1

   Step 1: Bloom the gelatin

   Sprinkle the powdered gelatin evenly over the cold water in a small bowl and let it sit undisturbed for 5 minutes. The gelatin will swell and soften — this ensures it dissolves smoothly later.

   For this step

   • 2 1/4 tsppowdered gelatin
   • 3 tbspcold water (for blooming gelatin)
   
2. 2

   Step 2: Warm the cream base

   Combine the heavy cream, whole milk and 1/4 cup sugar in a medium saucepan and add the vanilla. Warm the mixture over medium-low heat just until steam rises and small bubbles form at the edges (do not boil), stirring occasionally to dissolve the sugar.

   For this step

   • 2 cupsheavy cream
   • 1 cupwhole milk
   • 1/4 cupgranulated sugar (for cream)
   • 1 tsppure vanilla extract
   
3. 3

   Step 3: Incorporate gelatin and cool slightly

   Remove the saucepan from the heat and stir the bloomed gelatin into the hot cream until completely dissolved. Allow the mixture to cool 5–10 minutes (it should still be pourable but not hot) and skim any foam from the surface with a spoon.
   
4. 4

   Step 4: Pour into molds and chill

   Divide the panna cotta mixture evenly among six 5–6 oz (150–175 ml) ramekins or glasses. Let cool to room temperature, then cover and refrigerate until fully set, at least 4 hours or overnight. (This recipe makes six individual servings.)
   
5. 5

   Step 5: Make the raspberry coulis

   While the panna cotta chills, combine the raspberries, 2 tablespoons sugar and the lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture is syrupy, 5–7 minutes; purée with an immersion blender or in a blender and, if desired, press through a fine-mesh sieve to remove seeds. Cool to room temperature, then refrigerate until ready to serve.

   For this step

   • 12 ozfresh raspberries (for coulis)
   • 2 tbspgranulated sugar (for coulis)
   • 1 tbspfresh lemon juice
   
6. 6

   Step 6: Unmold and serve

   To unmold, run a thin knife around each ramekin, dip the bottoms in hot water for 3–5 seconds, then invert onto plates. Spoon the raspberry coulis over each panna cotta and garnish with a few fresh raspberries and mint leaves. Serve chilled.

   For this step

   • 8 leavesfresh mint leaves (for garnish, optional)
   

1. Sprinkle the powdered gelatin evenly over the cold water in a small bowl and let it sit undisturbed for 5 minutes. The gelatin will swell and soften — this ensures it dissolves smoothly later.
2. Combine the heavy cream, whole milk and 1/4 cup sugar in a medium saucepan and add the vanilla. Warm the mixture over medium-low heat just until steam rises and small bubbles form at the edges (do not boil), stirring occasionally to dissolve the sugar.
3. Remove the saucepan from the heat and stir the bloomed gelatin into the hot cream until completely dissolved. Allow the mixture to cool 5–10 minutes (it should still be pourable but not hot) and skim any foam from the surface with a spoon.
4. Divide the panna cotta mixture evenly among six 5–6 oz (150–175 ml) ramekins or glasses. Let cool to room temperature, then cover and refrigerate until fully set, at least 4 hours or overnight. (This recipe makes six individual servings.)
5. While the panna cotta chills, combine the raspberries, 2 tablespoons sugar and the lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture is syrupy, 5–7 minutes; purée with an immersion blender or in a blender and, if desired, press through a fine-mesh sieve to remove seeds. Cool to room temperature, then refrigerate until ready to serve.
6. To unmold, run a thin knife around each ramekin, dip the bottoms in hot water for 3–5 seconds, then invert onto plates. Spoon the raspberry coulis over each panna cotta and garnish with a few fresh raspberries and mint leaves. Serve chilled.