Prepare the gelatin.
Gelatin powder: Place the gelatin in cold water and set aside to swell for 5 minutes.
Sheet gelatin: Place the gelatin sheets in a bowl of cold water and set aside to soften.
Prepare the cream mixture.
Heat the cream in a saucepan over medium heat. Add the sugar and vanilla and stir until the sugar dissolves.
Heat the mixture, but do not bring to a boil.
Add the gelatin.
Remove the saucepan from the heat. Add the soaked gelatin and stir until completely dissolved.
Pour into molds.
Divide the mixture evenly into glasses or panna cotta molds.
Cool at room temperature for 15–20 minutes, then refrigerate for at least 3 hours (or overnight) to set.
Prepare the raspberry glaze.
In a bowl, gently mash the raspberries and sugar to create a luscious glaze. For a more elegant result, use whole raspberries.
Serving:
Once the panna cotta has completely set, remove it from the refrigerator. Drizzle with the prepared raspberry glaze.
You can add mint leaves or whole raspberries for garnish.
Tips and variations:
Citrus version: Add a tablespoon of lemon juice to the glaze for a fresher flavor.
Chocolate version: Instead of vanilla, mix 50g melted dark chocolate with the cream.
Sugar-free: Replace the sugar with your favorite sweetener for a lighter version.
Enjoy! 🍮🍓
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