Panna cotta with raspberries

Name: RECIPES: Panna cotta with raspberries - BAM Chocolate
Total time: 45 min
Ingredients: 450 ml sweet cream; 240 ml of milk; 115 g of sugar; 2 tablespoons gelatin powder; 1 teaspoon BAM vanilla paste; 240 g raspberries or BAM raspberry topping

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Preparation time: 45 min
Difficulty:
Number of ingredients: 6

Panna cotta is a traditional Italian dessert known for its creamy texture and sweet taste. The dish is made with cream, milk, sugar and gelatine, which are combined to create a delicious and filling treat. One version of panna cotta that is becoming increasingly popular is panna cotta with raspberries. This combination of flavours is not only delicious but also visually appealing, making it the perfect dessert for special occasions or simply for a tasty end to a meal.

But how do you make panna cotta with raspberries?

The process of making panna cotta is relatively simple and does not require much special equipment. To start, mix the cream, milk and sugar in a saucepan and heat over a medium heat. When the mixture is still hot, add the gelatine and stir until the gelatine is completely dissolved. Then pour the mixture into individual moulds and chill in the refrigerator until set. This process usually takes about four hours.

Once the panna cotta has set, it can be garnished with raspberries, whose slightly tart flavour makes them the perfect complement to the sweet and creamy panna cotta. The raspberries can be fresh or frozen, mashed or left whole, depending entirely on your preference. If you choose to puree the raspberries, you can stir them into the panna cotta mixture before pouring it into the moulds. This will give the panna cotta a pink colour and a more intense raspberry flavour.

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Ingredients:

FOR PANNA COTTA WITH RASPBERRIES:

450 ml sweet cream
240 ml of milk
115 g of sugar
2 tablespoons gelatin powder
1 teaspoon BAM vanilla paste
240 g raspberries or BAM raspberry topping

Instructions:

For the panna cotta with raspberries:

In a medium bowl, whisk together the cream, milk and sugar. Heat the mixture over a medium heat, stirring occasionally, until the sugar is completely dissolved. In a small bowl, mix the gelatine with 60 ml of cold water. Leave the mixture to stand for about 5 minutes or until the gelatine has completely softened.

When the cream mixture is hot, add the softened gelatine and stir until completely dissolved. Remove the pan from the heat and stir in the BAM vanilla paste. Divide the mixture into six individual bowls or moulds and place in the fridge for at least 4 hours or until the panna cotta has set.

Once the panna cotta has set, remove it from the fridge. Using a knife, gently circle the edge of the panna cotta to release it from the mould. Invert the mould onto a plate and tap gently to separate the panna cotta from the dish. If you want to add a raspberry flavour to the panna cotta, you can puree the raspberries in a blender or food processor, or top the panna cotta with the BAM raspberry topping. You can also add fresh blueberries or other fruit to the panna cotta.ADDITIONAL: For extra sweetness and visual appeal, sprinkle the panna cotta with some icing sugar or drizzle chocolate on top of the panna cotta.