Panna Cotta Recipe

Prepare the Gelatin

In a small bowl, sprinkle the gelatin powder over the water. Let it sit for 5-10 minutes until it softens and blooms.

Heat the Cream Mixture

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally until the mixture is warm and the sugar has dissolved, but do not let it boil.

Add the Gelatin

Remove the saucepan from heat and stir in the bloomed gelatin until it is completely dissolved. Add the vanilla extract and mix well.

Pour into Molds

Pour the panna cotta mixture into individual serving molds or cups. Allow to cool at room temperature for about 30 minutes.

Chill

Cover the molds with plastic wrap and refrigerate for at least 4 hours, or until set.

Prepare the Raspberries

In a medium saucepan, combine the fresh raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring gently, until the raspberries break down and the mixture begins to thicken (about 5-7 minutes).

Strain the Sauce

Remove the saucepan from heat and strain the mixture through a fine mesh sieve to remove the seeds, pressing down with a spatula to extract as much liquid as possible.

Cool the Sauce

Allow the raspberry sauce to cool to room temperature before serving.

Serve the Panna Cotta

To serve, carefully unmold the panna cotta onto individual plates and drizzle with the raspberry sauce. Garnish with whole raspberries if desired.