Raspberry panna cotta

Name: Raspberry panna cotta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: Raspberries 1 ½ cup; Vanilla bean 1; Powdered sugar 1 cup; Fresh liquid cream 2.1 cups; Gelatin in sheets 0.3 oz

it fr es

298

Calories per serving

Gluten Free

Energy Kcal 298
Carbohydrates g 33.3
of which sugars g 33.3
Protein g 3.1
Fats g 16.9
of which saturated fat g 9.72
Fiber g 2.5
Cholesterol mg 55
Sodium mg 30

Difficulty: Average
Prep time: 10 min
Cook time: 5 min
Serving: 6
Cost: Low
Note Chilling time in the refrigerator 3 hours

PRESENTATION

Panna cotta ai lamponi is that kind of dolce al cucchiaio folks in Piedmont love to whip out when summer heat demands something cool and creamy. This classic Italian treat, really, is famous for its delicate texture and mellow taste. But here's the thing, the tangy raspberries—layered all throughout—add a twist. People really, really adore how the fruit’s brightness just cuts through the sweetness of the panna cotta ai lamponi. Makes every spoonful a tasty surprise, for real. In Italy, especially around Piedmont, this dessert graces many tables when berries are abundant—fresh, local, and bursting with flavor.

The layering technique—seriously good—isn't just about looks, even though those raspberry streaks are super eye-catching. It helps blend the sweet and tart flavors better. So each bite? Perfectly balanced. Nothing overwhelming. When it comes to dolci italiani, simplicity and taste go hand in hand. And this ricetta panna cotta? A shining example.

There are countless ways to mix it up. Some swap in coffee, chocolate, or even peach coulis if you’re feeling adventurous. Others might go for a lighter version, like panna cotta light or panna cotta con yogurt, for something less rich. But, to be honest, nothing says dessert estivo like fresh raspberries, especially when you achieve that smooth, moist texture from the cream.

It's perfect for a backyard dinner, a fancy get-together, or just to treat yourself on a hot night. Whether you’re into dolci facili or want something that looks impressive without being fussy, panna cotta ai lamponi hits the spot. The way the fruity layers blend with the silky base? It gives you a real taste of Italian creativity and tradition. All in a dessert that's as fun to eat as it is to look at. This classic, with its good mix of flavors and textures, showcases the best of Italian culinary artistry.

How to prepare Raspberry panna cotta

To prepare the raspberry panna cotta, heat the cream together with the sugar 1 and the vanilla bean split in half lengthwise in a saucepan over low heat. Stir with a whisk and use a thermometer to ensure the liquid reaches 176/194 Fahrenheit, avoiding bringing it to a boil. Meanwhile, soak the gelatin sheets in cold water 2 for 10 minutes and then squeeze them well 3.

When the cream has reached the correct temperature, remove the saucepan from the heat, strain the hot cream through a fine-mesh sieve to remove the vanilla bits, and pour it into the bowl containing the squeezed gelatin 4. Mix well to dissolve the gelatin 5 and if necessary, return the mixture to the heat for a few minutes. Prepare 6 molds with a diameter of 3.15 inches and a capacity of about 1/2 cup and lay 2 washed and dried raspberries at the bottom 6 and

pour the first layer of panna cotta into the mold to cover the raspberries halfway up their height 7. Let the first layer set in the refrigerator for about 1 hour or in the freezer for 30 minutes; meanwhile, cover the remaining mixture with a layer of plastic wrap, making a small hole in the surface so air can pass through, and keep it at room temperature, away from heat sources, stirring with the whisk from time to time. After the indicated time, place two more raspberries inside the mold 8 and cover with the second layer of panna cotta 9.

Place the panna cotta in the fridge for another 2 hours, until it is completely set 10. To unmold the panna cotta, heat some water in a saucepan, bringing it almost to a boil. Remove the saucepan from the heat and immerse the mold in the water for about 2-3 seconds 11. Take it out of the water, run a straight, smooth-bladed knife around the panna cotta 12, turn it over, and with a firm but not too forceful motion, unmold the panna cotta onto a plate.

Storage

You can store the panna cotta in the refrigerator for 3 days or freeze it well sealed and let it thaw in the refrigerator before use.

Advice

You can also prepare the panna cotta with other fruits like blueberries, blackberries, or chopped strawberries.
Alternatively, instead of whole raspberries, you can blend or sieve the fruits and add the obtained pulp to the cream before combining it with the gelatin: you will get delicious pink-colored panna cottas.

For the translation of some texts, artificial intelligence tools may have been used.

Raspberry panna cotta

PRESENTATION

How to prepare Raspberry panna cotta

Storage

Advice

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