Pretty in Pink Panna Cotta
Delight your senses with this elegant and effortlessly chic "Pretty in Pink Panna Cotta," a creamy Italian dessert reimagined with a stunning raspberry twist. This silky-smooth panna cotta is infused with real vanilla bean and a touch of vibrant raspberry puree, giving it a delicate blush hue and a whisper of tart sweetness. The simple yet luxurious recipe comes together in just 20 minutes of prep time, making it perfect for both dinner parties and intimate celebrations. Finished with a drizzle of tangy raspberry sauce and optional edible flowers or mint leaves, this show-stopping dessert is as visually captivating as it is delicious. Make it ahead for a no-stress indulgence that’s sure to impress!
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.5 cup Granulated sugar
- 1 Vanilla bean
- 2 teaspoons Unflavored gelatin powder
- 3 tablespoons Cold water
- 0.5 cup Fresh raspberries
- 1 teaspoon Lemon juice
- Optional: Edible flowers or mint leaves for garnish
Instructions
In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.
In a saucepan, combine the heavy cream, milk, and granulated sugar. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean pod to the mixture.
Place the saucepan over medium heat and stir occasionally until the sugar has dissolved and the mixture is hot but not boiling (around 175°F). Remove from heat.
Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is fully dissolved. Strain the mixture through a fine-mesh sieve to remove the vanilla pod and any undissolved particles.
In a small blender or food processor, puree the raspberries with the lemon juice until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, yielding a bright pink raspberry sauce.
Stir 2-3 tablespoons of the raspberry puree into the warm cream mixture until it takes on a soft pink hue. Reserve the rest of the puree for serving.
Pour the panna cotta mixture into 6 small ramekins or dessert glasses. Let the panna cotta cool slightly, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, drizzle the reserved raspberry sauce on top of each panna cotta. Garnish with edible flowers or mint leaves, if desired.
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.2 g | 216% | |
| Saturated Fat | 100.5 g | 503% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 119.8 g | 44% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 115.2 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 319 mg | 25% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 498 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
