This post is an anachronism. Panna cotta is one of my husband’s favorite desserts. I made it to celebrate his birthday, which was a few days ago. What you see in the photo is the third serving style that I’ve tried for Panna Cotta. First, I made Panna Cotta in individual containers. Flipping the cream out of the containers and onto the plate was not easy even though I had oiled the containers. I had to dip them in warm water. Next, I served it in beautiful ramekins which saved me the trouble. This time I made it into a “pie” as was appropriate for the occasion. I used my favorite silicone pans which makes flipping a breeze. I topped the dessert with raspberry sauce, fresh raspberries and fresh blueberries. Best of all worlds. Happy birthday gorgeous!
Calories (without sauce): 261 Servings: 8
Calories (with sauce): 357 Servings: 8
- 4 cups heavy cream
- 1/2 cup sugar
- 2 teaspoons of vanilla extract
- 2 packets powdered gelatin (about 4 1/2 teaspoons)
- 6 tablespoons cold water
For the sauce:
- 175 grams sugar (about 3/4 cup)
- 175 ml water (about 3/4 cup)
- 1 tablespoon cherry liqueur
- 350 grams (2 boxes) raspberries
How to make the custard: Put the heavy cream and the sugar in a sauce pan and heat until the sugar is dissolved. Add the vanilla extract and give it a stir. In a different container, big enough to contain the custard later, mix the gelatin with the cold water. Let the gelatin stand in the water for 5-10 minutes. Whisk in the cream and sugar mix. Do not beat. Pour the Panna Cotta in a round silicone pan and let it stand in the refrigerator for at least 4 hours. Turn the pan upside down on a serving dish. Top with the raspberry sauce and fresh berries.
How to make the raspberry sauce: Heat the water and sugar (and cherry liqueur if you use it). Bring to the boil and the reduce the heat and cook for a little longer until the sugar is dissolved. Add half the raspberries and blend the sauce until smooth. When ready to serve, dip the fresh raspberries in the sauce to make them shiny.