Easy Panna Cotta with Raspberry Coulis
I’ve always felt holiday desserts needed to be spectacular, especially if having a sit down dinner party. Trying to come up with new and unique twists on old favorites is a simple way to achieve that.
Think of your favorite holiday desserts and how you can change them up. A cake can be cubed and placed into parfait dishes. Simply add whipped cream and berries instead of covering it with icing, to make it lighter and more festive.
In this Easy Panna Cotta with Raspberry Coulis I tilted two of my serving glasses to a side to first mold the cream mixture, then just before serving added the raspberry coulis, creating these stunning desserts.
Tilting the glasses certainly looks more spectacular than having the Panna Cotta and Coulis straight across, wouldn’t you agree?
Panna Cotta is an Italian dessert of sweetened cream, thickened with gelatin, and molded. The cream may be aromatized with coffee, vanilla, or other flavorings.
To offset the richness of the cream mixture, pairing it with a fresh raspberry coulis (or other berry) makes for a decadent ending to any meal.
Since Panna Cotta is rich, take into consideration your menu to insure it’s a pleasing way to finish off the evening.
The holidays may be everyone’s favorite time to indulge, but keep in mind if you stuff everyone to the rim, your party-goers may feel the need to leave your party early. Of course for some that could be what they desire.
This Easy Panna Cotta with Raspberry Coulis tastes as smooth and luscious as it is stunning to look at!
Tip: I’d suggest prepping this a day ahead. Once completely cooled, cover each glass with Press ‘n Seal a favorite of mine. It doesn’t let any air seep in – keeping the Panna Cotta fresh, not dried out!
Easy Panna Cotta with Raspberry Coulis
- 7 oz. whole milk
- 7 oz. heavy whipping cream
- 1 ½ tsp. plain gelatin powder
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 3 pints (18 oz.) fresh raspberries
- 2 Tbsp. water
- 1/3 cup granulated sugar
- Panna Cotta: Dissolve gelatin in 2 tablespoons of cold water. Let swell for about 5 to 10 minutes.
- In a medium saucepan bring cream, milk and sugar to a simmer over medium-low heat (Do not boil – bubbles will form around the edge of the pan). When sugar has dissolved remove from heat. Add vanilla extract. Allow to cool for 5 minutes before adding gelatin.
- Add gelatin to cream mixture. Stir until gelatin has completely dissolved. Pour into 4oz. – 5oz. serving glasses. (I used martini & wine glasses). Refrigerate 4 hours or overnight until set.
- Raspberry Coulis: To prepare the coulis wash the raspberries; drain well. In a small saucepan put berries, sugar and water. Bring to a simmer and remove from heat immediately.
- Using an immersion blender puree raspberry mixture. Alternatively: Pour warmed berries into a blender or food processor and blend mixture until smooth. Using a mesh strainer pour coulis into a clean bowl, removing the seeds. Allow raspberry coulis to reach room temperature. Then cover and refrigerate until ready to serve.
- Plate: Before serving, pour raspberry coulis over the panna cotta or off to the side depending on the look you want to achieve. (See Note)
Hungry for more? Savor these!
Strawberry Custard Cassata Cake
Tools used to make this Easy Panna Cotta with Raspberry Coulis:
So pretty, Vicki! Definitely a holiday worthy dessert!
Thank you Liz, I agree!
Pretty! Tasty too, I’ll bet. And easy. Winner! 🙂
Yes to all three!
Very pretty and yummy…also perfect for the season because of the gorgeous colours.
I love panna cotta especially with raspberry sauce…yours look so pretty and perfect for sharing during holiday gathering…thanks for the recipe Vicki. Have a wonderful rest of the week!
Panna cotta is one of my favorite. Just wish I could handle the dairy better. Your photos are absolutely gorgeous and presents this as the elegant dessert it is.