Tuesday, 21 July 2015

Raspberry Pannacotta !

Pannacotta, the famous Italian dessert is cooked cream thickened and set with Gelatin. There are so many flavors of Pannacotta and I chose to make this Raspberry version this time.
It is a very simple process when you have all the key ingredients handy. Just bloom the gelatin in cold water and mix it with warm cream mixture and pour into moulds and set for hours.


  • 100 ml thick cream
  • 100 ml whole milk
  • 1/2 tsp Vanilla Essence
  • 2 tbsp Sugar
  • 1 tsp Gelatin
  • 1 1/2 tbsp cold water

For the Raspberry Sauce

  • 200 gms Raspberry
  • 3 tbsp water
  • 2 tbsp sugar


  • In a bowl, take gelatin and add cold water to it and let it rest for 10 minutes and allow it to bloom.

  • In a pan, take cream, milk and sugar and mix well.

  •  Just heat it in low flame with continuous stirring and do not let it boil anytime. when you start seeing small bubbles around the edges turn off flame.
  • Let the cream mixture cool down a little.

  • By this time the gelatin would have bloomed as you can see in the first pic.
  • Add vanilla essence and the bloomed gelatin to the cream mixture while it is still slightly warm and mix well.

  •  For a fancy serving keep the glass inclined in a bowl with a cloth support and pour the cream mixture to it as shown.
  • Refrigerate for minimum 4 hours for the pannacotta to set. 
  • You can see how well it is set in the third pic below.

  •  When the crem mixture is in fridge, you can prepare the raspberry sauce.
  • Combine chopped raspberries, sugar and water in a pan and in medium flame cook them for 4 - 5 minutes and turn off flame. 

  •  Puree it in a blender and filter it to remove the seeds.
  • Now pour this raspberry sauce on the set cream mixture.
  • Add some chopped raspberries on top and serve chilled.

  • Gelatin is definitely not Vegetarian , so you can look for Veggie-Gel if you want it to be vegetarian to set your pannacotta.
  • Do not add the raspberry sauce until the cream mixture is set.
  • In 4 hours it will be set , but you can't demould it from the cup. If you want to demould it to plate then set it overnight.
  • Take care not to cook the cream more, else it will curdle. Though the name says cooked cream,  it is actually only warmed for the sugar to melt and dissolve.
  • you can add more sugar in both tthe cream mixture and the rasberry sauce if you want it to be more sweet.
  • Raspberry can also be replaced with strawberry or ripe mangoes.

With Love,

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