Laura Mariano
Framboise Panna Cotta (Raspberry Panna Cotta)
Framboise Panna Cotta is a refined dessert with a luscious, creamy texture and a bright, tangy raspberry topping. The delicate vanilla cream base pairs perfectly with the vibrant fruit, making it ideal for dinner parties, romantic evenings, or any occasion that calls for something light yet indulgent.
Ingredients (Serves 4–6):
For the Panna Cotta:
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2 cups heavy cream
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½ cup whole milk
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½ cup granulated sugar
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1 tsp pure vanilla extract
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2½ tsp (1 packet) unflavored gelatin
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3 tbsp cold water
For the Raspberry (Framboise) Layer or Sauce:
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1½ cups fresh or frozen raspberries
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2–3 tbsp sugar (to taste)
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1 tsp lemon juice
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Optional: 1 tbsp raspberry liqueur (Framboise)
Instructions:
1. Bloom the Gelatin:
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In a small bowl, sprinkle the gelatin over cold water. Let sit for 5 minutes to bloom.
2. Heat the Cream:
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In a saucepan, combine the heavy cream, milk, and sugar. Heat gently over medium heat until the sugar dissolves and the mixture is hot but not boiling.
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Remove from heat and stir in vanilla extract.
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Add the bloomed gelatin and stir until completely dissolved.
3. Pour and Chill:
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Pour the cream mixture into individual serving glasses or ramekins.
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Refrigerate for at least 4 hours, or until set.
4. Make the Raspberry Layer or Sauce:
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In a small saucepan, combine raspberries, sugar, and lemon juice.
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Cook over medium heat until the berries break down and the mixture slightly thickens (about 5–7 minutes). Stir in raspberry liqueur if using.
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Strain the sauce through a fine sieve if a smooth finish is desired.
5. Assemble:
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Once the panna cotta is set, spoon the raspberry sauce over the top.
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Chill again for 15–30 minutes before serving.
