Steps to Make Super Quick Homemade Vanilla Panna Cotta with Raspberry Sauce

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, vanilla panna cotta with raspberry sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vanilla Panna Cotta with Raspberry Sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Vanilla Panna Cotta with Raspberry Sauce is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have vanilla panna cotta with raspberry sauce using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Panna Cotta with Raspberry Sauce:

1. Prepare For the panna cotta:
2. Make ready 500 ml heavy cream
3. Prepare 85 gr granulated sugar
4. Make ready 1 tsp vanilla extract
5. Take 8 gr gelatin powder
6. Get 3 tbsp cold water
7. Get For the raspberry sauce:
8. Prepare 170 gr fresh raspberries, crushed
9. Make ready 50 gr granulated sugar
10. Take 1/2 tbsp fresh lemon juice

Instructions to make Vanilla Panna Cotta with Raspberry Sauce:

1. In a small bowl, mix gelatin powder with the cold water. Mix well. Set aside for 5 minutes.
2. In a saucepan, warm heavy cream, granulated sugar, and vanilla extract over small-high heat. Stir occasionally until the granulated sugar is dissolved.
3. Add the gelatin mixture into the heavy cream mixture. Keep stirring until it’s completely dissolved.
4. Pour into glasses or bowls. Cover with plastic wrapper. Chill until it’s firm.
5. Serve with raspberry sauce and garnish with mint leaves. 😋
6. For the raspberry sauce:
7. In a saucepan, mix raspberries and sugar. Heat until boiling for more or less 10 minutes. Stir occasionally.
8. Add the lemon juice. Mix well.
9. Remove from heat. Pour through a fine-mesh strainer into a bowl. Cover and chill in the refrigerator.

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