Raspberry Panna Cotta
Prep time: 
Cook time: 
Total time: 
Serves: 6 cups
  • 300ml whipping cream
  • 150ml fresh milk
  • 1 tsp vanilla extract
  • 75g sugar
  • 1 tsp gelatin powder (about 7g), soak with 1 tbsp of water for 2 minutesRaspberry coulis
  • 150g frozen raspberry
  • 60g water
  • 75g caster sugar
  • 1 tsp corn flour
  1. Pour whipping cream, milk, vanilla extract and sugar into a pot and boil at medium heat, stirring until sugar dissolved. Add in soaked gelatin and stir till melted and boil for another 1 minute.
  2. Pass cream mixture through a sieve directly into serving cups or moulds, Cool and refrigerate for at least few hours or overnight to set.
  3. To serve, pour some raspberry coulis over pudding and fresh raspberry on top. Dust with some icing sugar if prefer.
  4. To make raspberry coulis - add all the ingredients into a small pot and boil at medium heat. Stir constantly for about 5 minutes and mash raspberries with a rubber spatula or a spoon until raspberries slightly thickened. Then press raspberries through a strainer to extract as much liquid as possible and set aside to cool.
Recipe by Anncoo Journal at https://www.anncoojournal.com/raspberry-panna-cotta/