Panna cotta with raspberry

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Serves: 15 people
Total Time: 50 min.

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Panna cotta with raspberries — a delicate Italian dessert with a smooth, creamy texture and a vibrant raspberry accent. The gentle sweetness of cream blends beautifully with refreshing berry acidity, creating a balanced and refined flavor. A perfect choice to end a special dinner.

Portion

Gelatin

11 g
Raspberry purée

250 g
Milk Chocolate

100 g
Whipping Cream Căsuța Mea 33%

250 g
Freeze-dried raspberries

4 g

Directions

Soak the gelatin sheets in very cold water for 5 minutes, then drain the excess water.
In a bowl, add the raspberry chocolate, freeze-dried raspberries, drained gelatin, and very hot raspberry purée.
Leave it for a minute, then blend with an immersion blender until you get a smooth mixture, cool the composition down to 32 °C, then pour in the heavy cream and blend again with the blender.
Fill the cells of the desired silicone molds, refrigerate for 4-5 hours to set, and enjoy with cherry or raspberry sauce as desired! Bon appétit!