Panna Cotta with Raspberry Sauce

1. Ingredients

For the Panna Cotta

• 1 cup heavy cream

• 1 cup whole milk

• 1/4 cup granulated sugar

• 1 tsp vanilla extract (or vanilla bean paste)

• 2 tsp gelatin powder

• 2 tbsp cold water

• A pinch of salt (optional but enhances flavor)

For the Raspberry Sauce

• 1 cup fresh raspberries (plus extra for topping)

• 2–3 tbsp sugar (adjust to taste)

• 1 tbsp lemon juice

• 1–2 tbsp water (optional, to help the sauce loosen)

For Garnish

• Fresh raspberries

• Fresh mint leaves

---

2. Instructions

Step 1: Bloom the Gelatin

1. In a small bowl, sprinkle gelatin over cold water.

2. Let it sit for 5–10 minutes until the gelatin fully absorbs the water and becomes jelly-like.

Step 2: Heat the Cream Mixture

1. In a saucepan, combine:

   • heavy cream

   • whole milk

   • sugar

   • pinch of salt

2. Heat over medium-low.

3. Stir gently until the sugar dissolves and the mixture is warm—but do NOT boil (boiling can ruin the texture).

Step 3: Dissolve the Gelatin

1. Turn off the heat.

2. Add the bloomed gelatin into the warm cream mixture.

3. Stir constantly until the gelatin fully dissolves.

4. Add vanilla extract and mix again.

Step 4: Strain and Pour

1. Strain the mixture through a fine sieve for extra smoothness.

2. Pour into molds, ramekins, or silicone cups.

3. Let cool to room temperature.

4. Cover and refrigerate for at least 4 hours, preferably overnight for the best texture.

---

3. Make the Raspberry Sauce

Step 1: Cook the Berries

1. In a small saucepan, add:

   • raspberries

   • sugar

   • lemon juice

   • optional water

2. Cook over medium heat for 4–6 minutes until raspberries break down and release juice.

Step 2: Choose Your Texture

• For smooth sauce → strain through a sieve to remove seeds.

• For chunky sauce → keep as-is.

Let the sauce cool completely before using.

---

4. Assemble the Dessert

1. Run a knife around the edge of each panna cotta or dip the mold in warm water for 5 seconds to unmold easily.

2. Place onto a chilled plate.

3. Spoon raspberry sauce generously over the top, letting it drip naturally.

4. Decorate with:

   • fresh raspberries

   • mint leaves

---

5. Tips for Perfect Panna Cotta

• Avoid boiling—high heat affects texture.

• More gelatin = firmer; less gelatin = softer, jiggly texture.

• Let the panna cotta chill properly for the creamiest result.

• You can replace raspberries with strawberries, blueberries, or mango.

---

6. Storage

• Panna cotta keeps well in the refrigerator for 3–4 days.

• Keep sauce in a separate airtight container.