Raspberry Panna Cotta Verrine Recipe

Have you ever tasted a dessert that feels like a fancy yet nostalgic hug in a glass? That’s exactly what this Raspberry Panna Cotta is — a dreamy dance of creamy vanilla and refreshing raspberry that will transport you straight to dessert heaven!

The rich creaminess of heavy cream and whole milk pairs beautifully with the fresh tartness of the raspberries in my Raspberry Panna Cotta Verrine. The dessert’s flavor is further enhanced by the addition of vanilla bean and lemon juice.

The Panna Cotta strikes a delicious balance between sweet and tart with only 1/2 cup of granulated sugar.

Raspberry Panna Cotta Verrine Recipe Ingredients

• Heavy Cream: Luxurious and creamy base; rich in fats.
• Whole Milk: Adds smooth texture; source of protein.
• Granulated Sugar: Sweetens the dish; provides carbohydrates.
• Vanilla Bean: Aromatic and flavorful; enhances sweetness naturally.
• Raspberries: Fresh and tart; high in dietary fiber and vitamins.
• Lemon Juice: Adds a tangy pop; vitamin C-rich.
• Gelatin: Sets the dessert; adds a firm texture.

Raspberry Panna Cotta Verrine Recipe Ingredient Quantities

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and scraped
• 2 1/4 teaspoons unflavored powdered gelatin
• 3 tablespoons cold water
• 1 heaping cup fresh raspberries
• 1/4 cup granulated sugar (for raspberry layer)
• 1 tablespoon lemon juice
• Extra raspberries for garnish
• Fresh mint leaves for garnish

How to Make this Raspberry Panna Cotta Verrine Recipe

1. In a small bowl, sprinkle the gelatin in the cold water and let it sit for about 5 minutes to soften.

2. In a saucepan, mix the heavy cream, whole milk, and 1/2 cup granulated sugar. To this, add the seeds from the vanilla beans as well as the pod. Heat over medium heat until you reach the stages of sugar dissolving and the mixture getting hot but not boiling.

“Hot but not boiling.” That’s when you want to pay very close attention. Why? Because the next step involves adding an egg mixture to this hot but not boiling base. If the base is too hot, you get scrambled eggs. If it’s too cool, you might not get a custard that’s as rich or flavorful as you might like. 舒 dostoevsky.

3. Take the mixture off the heat and throw away the pod of the vanilla bean. Mix the softened gelatin into the cream mixture and stir it until the all of the ingredients are fully combined, resulting in a smooth, even mixture.

4. Split the panna cotta mixture into small portions and pour it into glasses or verrines. Let the glasses sit at room temperature until their contents cool down. Then put them in the fridge and wait at least 4 hours (or longer) for the glasses’ contents to set.

5. In a saucepan over medium heat, combine the fresh raspberries, 1/4 cup sugar, and lemon juice for the raspberry layer. Cook until the sugar has dissolved and the raspberries have broken down into a sauce, about 5-7 minutes.

6. Take the raspberries off the burner and let them cool down a bit. Then put the mixture into a pretty fine sieve and set that over a bowl. Now take a sturdy spoon and use it to stir the mixture. This will cause the juice to run out, which removes the seeds. After using the sieve this way, you’ll have a smooth raspberry purée.

7. When the panna cotta is set, carefully layer raspberry sauce over each panna cotta. Refrigerate for an hour to set the raspberry layer.

8. Prior to serving, add an extra fresh raspberry and some fresh mint leaves to the top of each verrine as garnish.

9. Chill before serving and enjoy your exquisite Raspberry Panna Cotta Verrines.

10. If you want, add a touch of whipped cream to the side before garnishing for an even richer finish.

Raspberry Panna Cotta Verrine Recipe Equipment Needed

1. Small bowl
2. Saucepan
3. Measuring cups
4. Measuring spoons
5. Whisk or spoon for stirring
6. Knife (for splitting the vanilla bean)
7. Sieve
8. Sturdy spoon (for pressing raspberry mixture)
9. Glasses or verrines
10. Refrigerator

FAQ

• Q: Can I use vanilla extract instead of a vanilla bean?Yes, 1 teaspoon of vanilla extract can be used as a substitution. Its flavor has the potential to be less intense than that of vanilla bean paste.
• Q: How long does the panna cotta need to set in the fridge?A: For the best texture, you should let it sit for at least 4 hours, but overnight is recommended.
• Q: Can this recipe be made in advance?A: Of course, you can prepare it a day in advance and keep it in the refrigerator until you’re ready to present it.
• Q: Is there a vegetarian substitute for gelatin?A: Agar-agar can be used, following the package instructions for conversion, as it sets differently than gelatin.
• Q: What alternatives are available for heavy cream?A: Half-and-half or coconut milk can be used. Just remember, this will alter the texture and flavor.
• Q: Can I use frozen raspberries?A: Yes, you can substitute frozen raspberries for fresh, but you might have to cook them a little longer to get rid of some extra water.
• Q: How should leftovers be stored?A: The best way to keep leftover food is by refrigerating it and covering it well. Even so, the food might lose its quality over time. So eat it within 2 to 3 days. If you don’t think you’ll finish it in that timeframe, freeze it.

Raspberry Panna Cotta Verrine Recipe Substitutions and Variations

Heavy Cream:
Replace with coconut milk for a dairy-free alternative.
Whole Milk:
Replace cow’s milk with almond milk or oat milk, which are both non-dairy alternatives.
Vanilla Bean:
If vanilla beans are not on hand, use 1 teaspoon of vanilla extract.
Unflavored Powdered Gelatin:
For a vegetarian option, use agar agar powder.
Granulated Sugar:
Substitute honey or maple syrup for a different flavor profile.

Pro Tips

1. Temper the Gelatin Mix: To ensure the gelatin is fully dissolved and evenly distributed, gently heat the softened gelatin mixture in the microwave for about 10-15 seconds before stirring it into the hot cream mixture. This helps prevent any clumps from forming.