Happy Valentine’s Day loves!!
These Simply Delicious Raspberry Panna Cottas are one of my fav quick and easy recipes. Their flavor is undeniably raspberry perfection. Their texture is creamy bliss. And well, they are just so so elegant and look like so much more work than they really are. My kind of recipe. Truly.
And one of my absolute favorite things about panna cottas, of any flavor, is that they can be poured into a mold for some real wow-factor or kept pretty in little glasses or jars. Easy peasy, right?
And while the flavor combos are endless, these raspberry ones might be in my top 3. They are just so so spot-on-good.
*And linking these adorable little silicone heart molds in case you’re insterested in trying them out.
The ingredient list is small- heavy cream, a little sugar, raspberries, a pinch of salt, Greek yogurt and leaf gelatin. (That’s my preferred gelatin but I’ve left notes below if using powdered. )
Don’t like raspberries, but love blues or strawberries? Swap them out. Want to keep it all vanilla. Skip the berries and add a tablespoon of vanilla to the cooling mixture.
I kept these simple with just a few fresh raspberries and a sprinkle of edible gold dust. But the topping options are endless. For today’s holiday, I can see a little dark chocolate accompaniment being nice or some good shortbread. Or, just as is, because it’s fabulous on it’s own too.
I hope you’ll give them a try. And as always, I’d love to hear how it goes.
Happy Valentine’s to you and yours. I hope your day is filled with lots of treats both savory and sweet. xoxo
Simply Delicious Raspberry Panna Cotta
Ingredients
- 2 1/2 cups heavy cream
- 1/4 cup + 2 tbsps (75g) granulated sugar
- 2 cups (200g) raspberries
- 2 1/2 sheets gelatin
- 2 oz Greek yogurt
- pinch kosher salt
- fresh raspberries for garnish (optional)
Instructions
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Place the cream, sugar and raspberries into a medium-sized saucepan. Bring to almost a simmer over medium heat. Then turn the heat off and use a potato masher or fork to mash the berries. Set aside for about 20-30 minutes to let the raspberries infuse with the cream.
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Turn the heat back on and bring it up to just barely a boil. During this time "bloom" the gelatin in a bowl of ice water until soft. Once the cream has come up to just a boil, strain it into a large glass measuring cup or bowl pushing as much liquid through the strainer while pushing down on the berries as much as possible. Then squeeze all the excess water from the gelatin and stir it into the cream. Then whisk in the 2oz of Greek yogurt and pinch of salt until completely smooth. Set aside or in the refrigerator and whisk every 5 or 10 minutes until room temperature. *see notes for powdered gelatin
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Once the panna cotta is cool, pour it into your desired molds or glass jars. Set in the refrigerator for 4 hours or more to chill and become set. Top with more fresh raspberries or garnish of choice and enjoy!
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*If you’re unmolding the panna cotta, place the mold in hot water for a few seconds until the panna cotta is slightly loosened and can be iverted and released from the mold.
Recipe Notes
*If using powdered gelatin- sprinkle 2 1/2 tsps of powdered gelatin over 1/4 cup of milk or water and let sit for 5-10 minutes until the granules have dissolved. (Do this just before reheating the cream.) After straining the cream, stir in the gelatin, then stir in the yogurt once the gelatin is completely incorporated. (If the gelatin doesn’t fully dissolve, you’ll need to stir the cream and gelatin mixture over low heat until it’s dissolved.
*The panna cottas can keep covered in their molds or jars in the refrigerator for 2 days before needed.
