Light and creamy panacotta perfectly harmonizes with many different additives - fruits and spices, syrups and tiny cakes or cookies. Millions of people all over the world call this magnificent Italian dessert their favorite treat. If you have not joined the army of Pannacota fans, try cooking it yourself.
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Vanilla Panacotta Recipe with Raspberry Sauce
One of the simplest Panacotta recipes is a vanilla dessert, which can be served with a rich berry sauce. You will need:
- 3 plates of gelatin;
- 250 ml of milk 3.5% fat;
- 250 ml cream of 20% fat content;
- 1 vanilla pod;
- 200 grams of sugar;
- 175 ml of water;
- 15 ml of cherry liquor;
- 350 grams of raspberries;
- 4 sprigs of mint.
Sheet gelatin can be replaced with more familiar granular. Replace one gelatin with another at the rate of 2.5 grams of loose gelatin instead of 1 transparent sheet.
Soak the gelatin in a little cold water to make it swell. Cut the vanilla pod in half. Mix milk with cream, add 25 grams of sugar to them, carefully scrape vanilla seeds with a knife and add them with the pod to the creamy milk mixture. Bring it to a boil.
Squeeze out the excess water from the gelatin and add it to the pan with milk and cream, mix well, until the gelling substance is completely dissolved. Strain the mixture through a sieve and pour it in special tins or in deep glasses, cool and put in the refrigerator for an hour and a half, until the dessert hardens. In the meantime, make the sauce.
Pour water into the ladle, add liquor and sugar and bring to a boil, reduce heat and cook, stirring, until sugar dissolves. Remove the ladle from the heat and add half the raspberries, mash the contents of the ladle with a hand blender, then rub the sauce through a sieve and add the remaining raspberries. Serve panacotta with sauce, garnished with sprigs of mint.
You can add cinnamon, coffee, cocoa, citrus zest, aromatic spirits, fruit syrups to the panacotta together or instead of vanilla.