It Vanilla and raspberry panna cotta It is a decadent dessert that is sure to impress your guests. This elegant dessert includes Two layers of smooth and creamy Panna Cotta: Gentle Vanilla layer and spicy Raspberry layer. It is not only visually appealing but also a delicious and refreshing treat perfect for spring and summer. This dessert is made using silicone canal molds, which gives it a unique and elegant shape.
How to make vanilla and raspberry panna cotta in layers
To make this delicious and beautiful panna cotta, you’ll need to start by preparing your equipment and ingredients. First, take out 12 cannele silicone molds and spray them with flavorless oil to prevent sticking. Each cavity can hold about ⅓ cup (80 ml) of panna cotta mixture.
In the next step, you will need Prepare the vanilla panna cotta. Start by dissolving the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. Meanwhile, Heat the cream, milk and sugar In a medium saucepan over medium-low heat, be careful not to let it boil. After the sugar has melted, remove the pan from the heat and add Vanilla extract. Allow the mixture to cool for 5 minutes before adding swollen gelatin.
Stir the gelatin into the milk mixture until completely dissolved, then divide the mixture evenly into the silicone molds. Refrigerate the molds for about 2-4 hours for a slight stabilization.
While the vanilla layer is cooling, you can start over Panna Kota Patel A layer, which adds a burst of flavor and color to the dessert. Start by making the rAspera sauce. Place Raspberries, sugar and lemon juice In a small pot, heat them over medium heat until they start to boil. Cook the mixture for about 3-5 minutes until it thickens slightly, then remove it from the heat and strain to remove seeds. To get more raspberry sauce for serving, you can double the recipe and use half of the panna cotta and the other half to drizzle over when serving.
Next, dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In another medium pot, Heat the cream, milk, raspberry sauce and sugar On medium-low heat, again being careful not to let it boil. Allow the mixture to cool for 5 minutes before adding the sGelatin wantswhile stirring until the gelatin is completely dissolved.
After the vanilla layer has stabilized a little, pour the raspberry panna cotta mixture evenly over it. Refrigerate the molds again to set completely for at least 4 hours or overnight.
before submission, Open the Panna Kota by gently loosening the edges and turning them onto serving plates. You can serve them as they are or with a drizzle of fresh raspberry sauce and a little extra raspberry on top.
The finished dessert is a beautiful and delicious treat perfect for any occasion.
If you are looking for a A delicious and impressive dessert, I highly recommend trying this recipe for vanilla and raspberry panna cotta. If so, be sure to share the photos with me Instagram. I love to see how it turns out for you. have a nice time!
Other panna cotta recipes you might want to try
It Chocolate panna cotta It is a rich and creamy dessert that combines the smooth texture of the classic panna cotta with the irresistible taste of chocolate. Perfect for a special occasion or as a decadent treat any day of the week. This refresher Pena Kota Tut It is elegant and delicate, a perfect dessert for spring and summer.
You may also like:
Raspberry souffle
Vanilla and chocolate pudding
Crème brulee
Vanilla and raspberry panna cotta
Vanilla and Raspberry Panna Cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer. It is not only visually appealing but also a delicious and refreshing treat perfect for spring and summer. This dessert is made using silicone canal molds, which gives it a unique and elegant shape.
Component
Vanilla Panna Cotta
- 7 fl oz (Milk (200 ml
- 7 courage (200 g) whipping cream
- 1/4 Goblet (50 grams) of sugar
- 1/2 tablespoon (5 grams) gelatin powder
- 2 tablespoon (30 ml) of water
- 1 teaspoon (5 grams) vanilla extract
Raspberry sauce
- 5 courage (150 grams) fresh or frozen raspberries
- 2 tablespoon (30 grams) of sugar
- 1 teaspoon (5 grams) lemon juice
Panna Kota Patel
- 1/3 Goblet (80 ml) milk
- 7 courage (200 g) whipping cream
- 1/2 tablespoon (5 grams) gelatin powder
- 2 tablespoon (30 grams) of sugar
- Raspberry sauce
Instructions
Prepare the vanilla panna cotta.
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Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
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In a medium saucepan, bring the cream, milk and sugar to a boil over medium-low heat (do not boil). When the sugar melts, remove from the heat and add vanilla extract. Cool for 5 minutes before adding the gelatin.
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Add gelatin to the milk mixture and stir until the gelatin is completely dissolved. Divide evenly into the silicone molds. Refrigerate for about 2-4 hours for a slight stabilization.
Prepare the raspberry sauce.
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Place raspberries, sugar and lemon juice in a small saucepan and place on medium heat, bring to a boil and cook for about 3-5 minutes until it thickens a little. Remove from heat and filter to remove seeds.
Prepare the raspberry panna cotta.
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Dissolve gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes.
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In a medium saucepan, bring the cream, milk, raspberry sauce and sugar to a boil over medium-low heat (do not boil). Cool for 5 minutes before adding the gelatin.
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Add gelatin to the raspberry mixture and stir until the gelatin is completely dissolved.
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Distribute the mixture evenly over the panna cotta vanilla.
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Refrigerate to set completely for at least 4 hours or overnight.
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Before serving, open the panna cotta and turn them onto serving plates. Serve as is or with fresh raspberry sauce and fresh raspberries. have a nice time!
diet
dose: 1 Serving out of 12Calories: 154KKLCarbohydrates: 12.9Gprotein: 2.4GFat: 10.9GSaturated fat: 6.8GCholesterol: 39mgsodium: 25mgpotassium: 66mgfiber: 0.8GSugar: 10.9Gcalcium: 55mg
