Panna Cotta with Raspberry Compote

Panna Cotta is all about the mouthfeel. The smooth, velvety cream has enough tension to hold up to a spoon but melts in the mouth. The best Panna Cotta has an understated character, highlighting the inherent sweetness of the dairy and the warmth from a fresh Vanilla Bean, This one is complemented with a fabulously fruity Raspberry Compote.

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Prep Time 10

Cook Time 35

Total Time 45

Servings: 8 people

Course: Dessert

Cuisine: Italian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

600ml Double Cream
1 Tbsp Caster Sugar
1 Tsp Vanilla Bean Paste
4 Gelatine leaves, soaked in cold water for 5 mins
600g Raspberries, blitzed and sieved
Fresh Raspberries and Mint Sprigs to garnish

Method

Bring the Cream to the boil with the Vanilla and Sugar
Take off the heat then squeeze out the water from the Gelatine and whisk into the Cream
Cool and pour into ramekins/moulds and chill in the fridge for 4 hours

Nutrition

Calories: 350kcalCarbohydrates: 4gProtein: 2gFat: 36gSaturated Fat: 23gSodium: 20mgSugar: 4g

Notes

For an extra smooth Panna Cotta, ensure your cream mixture is completely smooth before chilling. A quick dip in hot water can help unmould stubborn Panna Cottas.
The raspberry compote can be made ahead of time and stored in the fridge for up to 3 days. Adjust sugar to your taste.

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