Panna cotta with raspberry coulis

Ingredients:

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 teaspoons unflavored gelatin
• 3 tablespoons cold water
• 1 cup fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

Instructions:

1. In a medium saucepan, heat the cream, sugar, and vanilla extract over medium heat until the sugar is completely dissolved.
2. In a small bowl, sprinkle the gelatin over the cold water. Let it sit for 5-10 minutes to bloom.
3. Remove the cream mixture from the heat and add in the gelatin mixture. Whisk until the gelatin is completely dissolved.
4. Divide the mixture into 6-8 ramekins or glasses and refrigerate for at least 2 hours, or until set.
5. In a small saucepan, bring the raspberries, sugar, and lemon juice to a boil over medium-high heat, stirring occasionally.
6. Reduce the heat to low and simmer for 5-7 minutes, until the raspberries have broken down and the mixture has thickened.
7. Remove from heat and strain the mixture through a fine-mesh strainer to remove any seeds.
8. Refrigerate the raspberry coulis until ready to serve.
9. To serve, run a knife around the edges of the ramekins or glasses to loosen the panna cotta, and invert onto a plate.
10. Drizzle with the raspberry coulis and serve immediately.

Verdict:

This classic Italian dessert is silky, creamy and perfectly sweet. The raspberry coulis adds a tart and fruity contrast that elevates the dish and gives it a vibrant pop of color. It’s an easy and impressive dessert that’s sure to impress guests.

Serving suggestions:

Serve the panna cotta with fresh raspberries, mint leaves, or whipped cream. It’s the perfect dessert for any occasion – from a fancy dinner party to a casual weeknight treat. Enjoy!