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Raspberry Panna Cotta

Raspberry Panna Cotta: Effortless & Irresistibly Creamy Delight

Indulge in the creamy delight of Raspberry Panna Cotta cake, a showstopping dessert with rich flavors and elegant presentation perfect for any occasion.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Resting Time: 6 hours
Total Time: 6 hours 45 minutes
Servings: 10 people
Calories: 250kcal
Cost: $15-20

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Springform pan
  • Fine mesh strainer

Ingredients

  • 50 g wheat flour (Type 405)
  • 75 g sugar
  • 25 g butter melted
  • 3 eggs medium size
  • 1 pinch salt
  • 1 tsp baked cocoa
  • 1 unit vanilla pod
  • 70 g sugar
  • 1 pack Bourbon vanilla sugar
  • 750 g cream
  • 100 g mascarpone
  • 6 leaves gelatin
  • 2 tbsp almond syrup optional
  • 3 leaves gelatin
  • 300 g frozen raspberries
  • 1-2 tbsp lemon juice
  • 75 ml black currant liqueur or juice
  • 30-40 g powdered sugar
  • 75 g half-bitter couverture optional

Instructions

  • Preheat your oven to 180°C (160°C fan) and line a springform pan (Ø 26 cm) with baking paper.
  • Mix the cocoa and flour in a bowl, then melt the butter in a small saucepan.
  • Separate the eggs, beat the whites with a pinch of salt until stiff, gradually add the sugar while whisking.
  • Gently fold in the egg yolks, then sieve the flour mixture on top, add melted butter, and mix lightly.
  • Spread the dough evenly in the pan and bake for about 15 minutes, then let it cool completely in the form.
  • Slice the vanilla pod lengthwise and scrape out the seeds.
  • Combine the vanilla seeds, pod, sugar, vanilla sugar, and 400 g of cream in a saucepan and heat gently until simmering for 10 minutes.
  • Soak the gelatin leaves in cold water, then squeeze out the excess water and stir them into the warm cream mixture.
  • Add the remaining cream and mascarpone, mixing until smooth, then pour over the cooled crust and chill for at least 4 hours.
  • Soak the gelatin leaves for the glaze in cold water.
  • Blend the frozen raspberries with lemon juice, black currant liqueur, and powdered sugar until smooth, then strain to remove seeds.
  • Warm a small portion of the puree and dissolve the squeezed gelatin in it, mixing it back into the rest.
  • Pour the glaze over the set panna cotta layer and chill again until firm.

Notes

This recipe is highly appreciated for its ease and irresistible taste. A dessert that will showcase your baking talents!

Nutrition

Calories: 250kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 80mg | Potassium: 160mg | Fiber: 1g | Sugar: 20g | Vitamin A: 400IU | Vitamin C: 6mg | Calcium: 80mg | Iron: 0.5mg
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