Panna Cotta with Raspberry Coulis

Lorenza Ávila
Panna cotta is a typical dessert from the Italian region of Piedmont. It is similar to a flan but with a smoother and denser texture thanks to the gelatin it contains.
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Ingredients
4
Servings
  • 600 milliliters whipping cream
  • 2 vanilla bean
  • 1 envelope unflavored gelatin
  • 100 grams icing sugar
  • 150 grams raspberries
  • 50 grams strawberries
Preparation
25 mins
0 mins
Low
  • Heat half of the cream and add the vanilla pods split lengthwise, scraping their interior.
  • Add 70 grams of sugar, and when it reaches a boil, turn off the heat and let infuse for 15 minutes.
  • Mix the powdered gelatin with the rest of the cream and heat in a double boiler until completely dissolved.
  • Combine the two creams, straining the first one, and pour into a mold.
  • Cover with plastic wrap and refrigerate for at least 4 hours.
  • Blend the strawberries together with half of the raspberries, strain, and add the rest of the sugar.
  • Unmold the panna cotta and serve accompanied by the coulis with some strawberries or raspberries.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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