Raspberry Panna Cotta Verrine

You will find below a delicious italian dessert twisted in a fashion French verrine!

I have always been afraid of gelatine. I am not really patient and like instantaneous results when possible. Therefore, prior this challenge, I was exclusively using agar-agar so quick result I could get. But I also like trying and learning new things. When I speak about trying, it is more doing and doing and doing until I succeed. I hate being unable to finish something or position of failure.

So… Agar-Agar it was… until I had the opportunity to assist to a cooking class in Montpellier with a talented chef from the Pourcel brothers’ restaurant. In all the recipes, people speak about soaking gelatine into cold water but they should be more speaking about frozen water for the newbies, don’t you think? That was his great advise, adding some ice cubes in cold water and not wisking too much. I do not know about you but it definitely was a revelation for me.

I am not using gelatine in all my recipes now as you can guess. But I am glad to be able to alternate between agar-agar and gelatine. These two products are creating a texture completely different and that’s nice to be able to play with.

If you like this recipe, you might be interested in having a look to the dessert index page or verrine recipe index.

Raspberry Panna Cotta Verrine

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine Italienne

Servings 4 people

Ingredients

  

• 15 cl milk 0.6 cup or 5 oz.
• 15 cl cream 0.6 cup or 5 oz.
• 100 gr sugar 1/2 cup or 3.57 oz.
• 2 sheets gelatine
• 1/2 vanilla pod
• 200 gr frozen raspberries 7.14 oz.

Instructions

 

• Soak gelatine in a bowl containing cold water and some ice cubes. Heat milk, cream, 50 gr. (1/4 cup) of sugar and vanilla pod in a medium saucepan. Remove from heat before a boil is reached. Add gelatine. Pour four verrines and refrigerate at least two hours.
• In the meantime, heat up raspberries with the rest of sugar. Sieve and refrigerate.
• Pour some raspberry coulis on top of each verrine before serving.