Description
Indulge in the creamy goodness of this classic Panna Cotta dessert, delicately infused with vanilla and served with a vibrant raspberry coulis. A perfect way to end any meal!
Ingredients
Units
Scale
Bloom gelatine:
- 2 1/2 tsp gelatine powder
- 1/2 cup milk
Panna Cotta:
- 1 cup milk
- 1 1/2 tsp vanilla bean paste
- 1/4 cup caster sugar
- 1 pinch cooking salt
- 1 1/4 cups heavy cream
- Oil spray
Raspberry coulis option:
- 250g raspberries
- 3 tbsp white sugar
Instructions
- Bloom gelatine: Combine gelatine powder and milk in a saucepan, let sit for 5 minutes.
- Panna Cotta: Heat milk, vanilla, sugar, and salt, then stir in cream. Refrigerate for 1 hour.
- Decoration: Serve with raspberry coulis and desired toppings.
Notes
- Ensure to cool mixture to thicken slightly before pouring into moulds.
- If mixture sets before pouring, gently re-melt in the microwave or stove.
- Can be made ahead and kept in the fridge for up to 7 days.
Nutrition
- Serving Size: 1 Panna Cotta
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 100 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg