Panna cotta is a classic, delicate Italian pudding dessert with a smooth custard like texture. It can be made 1 or 2 days in advance and it’s so easy to make this dessert at home.
Total Time
2hr 40min
5.0
1 Rating
Author: Anncoo Journal
Servings:
6
Ingredients
•
1 1/4
cups
Kemps Heavy Whipping Cream
•
2/3
cup
Milk
•
1
tsp
Vanilla Extract
•
1/3
cup
Granulated Sugar
•
1
tsp
Gelatin Powder
•
1
Tbsp
Water
•
2/3
cup
Frozen Raspberries
•
4
Tbsp
Water
•
1/3
cup
Caster Sugar
•
1
tsp
Corn Flour
•
to taste
Fresh Raspberries
•
to taste
Powdered Confectioners Sugar
Cooking Instructions
1.
Make raspberry coulis: add Frozen Raspberries (2/3 cup), Water (4 Tbsp), Caster Sugar (1/3 cup), Corn Flour (1 tsp) into a small pot and boil at medium heat.
2.
Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon until raspberries slightly thickened. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool.
3.
Pour Kemps Heavy Whipping Cream (1 1/4 cups), Milk (2/3 cup), Vanilla Extract (1 tsp) and Granulated Sugar (1/3 cup) into a pot and boil at medium heat, stirring until sugar dissolves.
4.
Add in soaked in Water (1 Tbsp) for 2 minutes Gelatin Powder (1 tsp) and stir till melted and boil for another 1 minute.
5.
Pass cream mixture through a sieve directly into serving cups or moulds. Cool and refrigerate for at least few hours or overnight to set.
6.
To serve, pour some raspberry coulis over pudding and put Fresh Raspberries (to taste) on top. Dust with some Powdered Confectioners Sugar (to taste) if you prefer. Enjoy!
Nutrition Per Serving
CALORIES
300
FAT
18.7 g
PROTEIN
3.2 g
CARBS
31.4 g
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