I’ve stumbled upon the ultimate dreamy dessert duo, where the silky smoothness of a classic vanilla panna cotta meets the vibrant tang of fresh raspberry coulis—every spoonful feels like a hug for your taste buds!
Savor the sophistication of my raspberry panna cotta parfait. This creamy layered dessert goes next-level with blueberry coulis, a piping hot summer sauce drizzled over top.
The recipe starts with a variation on the classic panna cotta and includes heavy cream, milk, and fresh raspberries.
Verrine De Panna Cotta Aux Framboises Recipe Ingredients
- Heavy Cream: Provides richness and creaminess to the panna cotta; high in fat.
- Sugar: Sweetens both the panna cotta and raspberry coulis; primary source of carbohydrates.
- Vanilla Bean: Adds aromatic and sweet floral notes; enhances overall flavor profile.
- Gelatin: Sets the dessert; provides protein; creates smooth, firm texture.
- Raspberries: Add freshness and tart flavor; rich in vitamins and antioxidants.
- Lemon Juice: Adds a tangy, acidic touch to the raspberry coulis; balances sweetness.
Verrine De Panna Cotta Aux Framboises Recipe Ingredient Quantities
- 500 ml heavy cream
- 100 ml whole milk
- 100 g granulated sugar
- 1 vanilla bean (or 1 tsp vanilla extract)
- 3 sheets of gelatin (or 1 packet powdered gelatin)
- 200 g fresh raspberries
- 50 g granulated sugar (for raspberry coulis)
- Juice of 1/2 lemon
How to Make this Verrine De Panna Cotta Aux Framboises Recipe
1. The preparation of the gelatin is the first step: if sheets are used, they need to be soaked in cold water for about 5-10 minutes to soften them. When using powdered gelatin, a small amount of water must be used for dissolving it, and then it should be bloomed for about 5 minutes.
2. In a saucepan, mix the thick cream, whole milk, and 100 g of white sugar.
3. Lengthwise, split the vanilla bean and scrape the seeds into the saucepan, or add vanilla extract. Stir well.
4. Warm the blend over medium heat until it is hot yet not at a full boil. Take it off the heat.
5. Remove the extra water from the sheets of gelatin and put them into the hot cream mixture, or mix in the bloomed powdered gelatin and stir until fully melted.
6. Transfer the mixture into individual serving glasses or verrines, leaving enough room at the top for the raspberry coulis. Allow to cool to room temperature and then refrigerate for at least 4 hours, or until set.
7. To prepare the raspberry coulis, take fresh raspberries along with 50 g of granulated sugar and some lemon juice, and put them in a saucepan.
8. Prepare on a stove set to medium heat. The key here is to stir often. After a few minutes, the raspberries will start falling apart and merging with the other ingredients. Keep stirring until the raspberry sauce thickens up to your desired consistency. The sauce also thickens a bit more after it cools. This should take about 5 to 10 minutes.
9. Pour the mixture of raspberries through a sieve of fine mesh to remove any and all seeds. Press the mixture with the back of a spoon to ensure maximum extraction of liquid.
10. When the panna cotta has set, pour the raspberry coulis over the top of each verrine. Garnish with a few fresh raspberries. Serve chilled.
Verrine De Panna Cotta Aux Framboises Recipe Equipment Needed
1. Small bowl (for soaking gelatin or blooming powdered gelatin)
2. Saucepan (for cream mixture and raspberry coulis)
3. Measuring cups and spoons
4. Knife (for splitting vanilla bean)
5. Spoon (for stirring and pressing raspberry mixture)
6. Fine mesh sieve (for straining raspberry coulis)
7. Individual serving glasses or verrines
8. Refrigerator (for setting the panna cotta)
FAQ
- What can I use if I don’t have a vanilla bean? You can substitute one vanilla bean with 1 teaspoon of vanilla extract.
- How do I prepare gelatin sheets for this recipe? Soak the gelatin sheets in cold water for about 5 minutes until they are soft, then wring out excess water before adding to the warm cream mixture.
- Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just make sure to thaw them and drain any excess liquid before use.
- How long does the panna cotta need to chill? The panna cotta should be chilled for at least 4 hours, or until it sets completely.
- Can I make the raspberry coulis in advance? Yes, the raspberry coulis can be made a day ahead and stored in the refrigerator until needed.
- What is the best way to serve Verrine De Panna Cotta Aux Framboises? Serve in clear glasses or small jars to showcase the layers, and garnish with a few whole raspberries for a beautiful presentation.
Verrine De Panna Cotta Aux Framboises Recipe Substitutions and Variations
For heavy cream: Use coconut cream for a dairy-free option.
For granulated sugar: Use the same amount of honey or maple syrup to achieve a different sweetness profile.
For vanilla bean: 1 teaspoon of almond extract for a nutty flavor variation.
For agar-agar sheets: Use 1 tablespoon gelatin for a non-vegetarian alternative.
For raspberries: Use blackberries or strawberries as a substitute to yield a different berry flavor.
Pro Tips
1. Control Heat Carefully: When heating the cream, milk, and sugar mixture, ensure it does not come to a full boil. A gentle simmer is ideal to avoid altering the texture of the panna cotta. Boiling can cause the cream to separate or the gelatin not to set properly.
2. Gelatin Troubleshooting: If using gelatine sheets, make sure to squeeze out excess water well before adding them to the hot cream mixture. If using powdered gelatin, ensure it is fully dissolved; you can warm it slightly over low heat with a bit of cream if needed for better integration.
3. Enhance Vanilla Flavor: For a more pronounced vanilla flavor, allow the vanilla bean to steep in the cream mixture for several minutes before removing it from the heat. If you have time, let it cool a bit with the bean still in, then strain it out before adding gelatin.
4. Smooth Coulis: For a smoother coulis, after straining it, you can run it through a blender one more time to ensure the finest consistency before serving over the panna cotta. Make sure the coulis is cooled to room temperature or chilled before adding to avoid melting the panna cotta.
5. Consistency Check: Before serving, give the panna cotta a slight jiggle test to ensure it has set to the right consistency. It should wobble slightly but hold its shape firmly when tilted.
Verrine De Panna Cotta Aux Framboises Recipe
My favorite Verrine De Panna Cotta Aux Framboises Recipe
Equipment Needed:
1. Small bowl (for soaking gelatin or blooming powdered gelatin)
2. Saucepan (for cream mixture and raspberry coulis)
3. Measuring cups and spoons
4. Knife (for splitting vanilla bean)
5. Spoon (for stirring and pressing raspberry mixture)
6. Fine mesh sieve (for straining raspberry coulis)
7. Individual serving glasses or verrines
8. Refrigerator (for setting the panna cotta)
Ingredients:
- 500 ml heavy cream
- 100 ml whole milk
- 100 g granulated sugar
- 1 vanilla bean (or 1 tsp vanilla extract)
- 3 sheets of gelatin (or 1 packet powdered gelatin)
- 200 g fresh raspberries
- 50 g granulated sugar (for raspberry coulis)
- Juice of 1/2 lemon
Instructions:
1. The preparation of the gelatin is the first step: if sheets are used, they need to be soaked in cold water for about 5-10 minutes to soften them. When using powdered gelatin, a small amount of water must be used for dissolving it, and then it should be bloomed for about 5 minutes.
2. In a saucepan, mix the thick cream, whole milk, and 100 g of white sugar.
3. Lengthwise, split the vanilla bean and scrape the seeds into the saucepan, or add vanilla extract. Stir well.
4. Warm the blend over medium heat until it is hot yet not at a full boil. Take it off the heat.
5. Remove the extra water from the sheets of gelatin and put them into the hot cream mixture, or mix in the bloomed powdered gelatin and stir until fully melted.
6. Transfer the mixture into individual serving glasses or verrines, leaving enough room at the top for the raspberry coulis. Allow to cool to room temperature and then refrigerate for at least 4 hours, or until set.
7. To prepare the raspberry coulis, take fresh raspberries along with 50 g of granulated sugar and some lemon juice, and put them in a saucepan.
8. Prepare on a stove set to medium heat. The key here is to stir often. After a few minutes, the raspberries will start falling apart and merging with the other ingredients. Keep stirring until the raspberry sauce thickens up to your desired consistency. The sauce also thickens a bit more after it cools. This should take about 5 to 10 minutes.
9. Pour the mixture of raspberries through a sieve of fine mesh to remove any and all seeds. Press the mixture with the back of a spoon to ensure maximum extraction of liquid.
10. When the panna cotta has set, pour the raspberry coulis over the top of each verrine. Garnish with a few fresh raspberries. Serve chilled.
