Vanilla and Raspberry Panna Cotta

This Vanilla and Raspberry Panna Cotta is a decadent dessert that is sure to impress your guests. This elegant dessert features two layers of smooth and creamy panna cotta: a delicate vanilla layer and a tangy raspberry layer. It is not only visually appealing but also a delicious and refreshing treat perfect for spring and summer. This dessert is made using cannele silicone molds, which gives it a unique and elegant shape. 

How to make layered vanilla and raspberry panna cotta

To make this delicious and beautiful panna cotta, you’ll need to start by preparing your equipment and ingredients. First, take out 12 cavity cannele silicone molds and spray them with flavorless oil to prevent sticking. Each cavity can hold about ⅓ cup (80ml) of the panna cotta mixture.

Next, you’ll need to prepare the vanilla panna cotta. Start by dissolving the gelatin in 2 tablespoons of cold water and letting it swell for 5 to 10 minutes. Meanwhile, heat the cream, milk, and sugar in a medium saucepan over medium-low heat, being careful not to let it boil. Once the sugar has dissolved, remove the pan from the heat and add vanilla extract. Let the mixture cool for 5 minutes before adding the swollen gelatin.

Stir the gelatin into the milk mixture until it has completely dissolved, and then divide the mixture evenly into the silicone molds. Refrigerate the molds for about 2-4 hours to set slightly.

While the vanilla layer is chilling, you can start on the raspberry panna cotta layer, which adds a burst of flavor and color to the dessert.  Begin by preparing the raspberry sauce. Place raspberries, sugar, and lemon juice in a small saucepan and heat them over medium heat until they start to boil. Cook the mixture for about 3-5 minutes until it slightly thickens, then remove it from the heat and sieve to remove any seeds. To have more raspberry sauce for serving, you can double the recipe and use half for the panna cotta and the other half to drizzle on top when serving.

Next, dissolve the gelatin in 2 tablespoons of cold water and let it swell for 5 to 10 minutes. In another medium saucepan, heat the cream, milk, raspberry sauce, and sugar over medium-low heat, again being careful not to let it boil. Let the mixture cool for 5 minutes before adding the swollen gelatin, stirring until the gelatin has completely dissolved.

Once the vanilla layer has set slightly, pour the raspberry panna cotta mixture evenly over it. Refrigerate the molds again to set completely for at least 4 hours or overnight.

Before serving, unmold the panna cotta by gently loosening the edges and inverting them onto serving plates. You can serve them as is or with a drizzle of fresh raspberry sauce and some extra raspberries on top. 

The finished dessert is a beautiful and delicious treat that is perfect for any occasion. 

f you’re looking for a delicious and impressive dessert, I highly recommend trying this vanilla and raspberry panna cotta recipe. If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you. Enjoy!

Other panna cotta recipes you may like to try

This Chocolate Panna Cotta is rich and creamy dessert that combines the smooth texture of classic panna cotta with the irresistible flavor of chocolate. Perfect for a special occasion or as a decadent treat any day of the week. This refreshing Strawberry Panna Cotta is elegant and delicate, a perfect dessert for spring and summer.

YOU MAY ALSO LIKE:
Raspberry Souffle
Vanilla and Chocolate Pudding
Creme Brulee