Panna Cotta with Fresh Raspberries

If I could choose one dessert to eat the rest of my life, panna cotta takes the cake. To me, it’s the best creamy and sugary treat to enjoy and a couple of years ago, I learned that it’s extremely easy to make at home.

It’s as simple as whisking gelatin powder, milk, cream and sugar over low heat and letting it sit the fridge to set. I ended up making it twice the past couple of days to just perfect the way it looked in pictures and I learned a couple of things I think are worth sharing.

I accidentally brought the first batch I made to a boil because I was distracted by making the kids breakfast, and boiling it created a lot of air bubbles. The bubbles are not that big of a deal, but if you’re focused on presentation, I would recommend only bringing the mix to a very light simmer and removing it from the heat immediately. If you still end up with bubbles after pouring it into the ramekins, you can try your best to pop them with a toothpick.

One other thing I noticed is that I enjoyed the texture much more when using a deeper ramekin than the ones in my pictures. The taste was still great, but because the panna cotta was on the thinner side with a less shallow ramekin, it was a little bit too jiggly. I definitely enjoyed it more eating it out of a deeper ramekin.

So, there’s my advice on putting this very delicate and delicious sweet together. To celebrate the month of love, I’m garnishing mine with fresh raspberries. You can even dress it up with fresh mint – a nice color contrast! This would be perfect alongside a nice Valentine’s Day dinner.

If you end up making this recipe, don’t forget to tag #marinamakeseats!!

Panna Cotta with Fresh Raspberries

Serves 2

Ingredients

• 1/2 cup of whole milk
• 1 teaspoon of unflavored gelatin powder
• 1 cup of heavy cream
• 1/4 cup of sugar
• 1 teaspoon of vanilla extract
• Fresh raspberries

Directions

Add the whole milk and 1/2 tablespoon of gelatin to a saucepan and whisk together. Let it stand for 2-3 minutes to allow the gelatin to soften. Place the pan over medium-low heat and cook until the gelatin completely dissolves (about 3-4 minutes) and comes to a very low simmer. Add the heavy cream, sugar and vanilla extract. Increase the heat to medium and continue cooking until the sugar dissolves and the mix comes to a low simmer (about 3-5 minutes). Remove from the heat immediately and pour the mixture into two 7oz ramekins. If you notice air bubbles, use a toothpick to remove them before setting the ramekins in the refrigerator.

Place in the refrigerator to let the panna cotta set for 4-6 hours or overnight.

Top with fresh raspberries and enjoy.