Silky, creamy panna cotta topped with tangy raspberry balsamic sauce can be described in just one word – Heaven.
But I’m pretty sure you already knew that.
What is different in this classic Italian dessert is the sauce.
Sweet raspberry coulis has a light tangy flavor. All due to aged balsamic vinegar that does its magic.
As always, simple ingredients, easy prep steps and you have an authentic Italian homemade dessert waiting for you in the fridge.
Panna Cotta with Raspberry Balsamic Sauce
- 2 cups whipping cream
- 2 cups milk
- ½ cup sugar or 1 cup honey
- 6 gelatin sheets
- 2 tbsp vanilla extract
Raspberry Balsamic Sauce:
- 2 cups raspberries
- ½ cup sugar
- 2 tbsp aged balsamic vinegar
- 1 ½ cup Raspberry Jam
- 3 tbsp aged balsamic vinegar
- Start by soaking gelatin leaves. Put them in a bowl and cover with water at a room temperature.
- On a stove top heat whipping cream, milk and sugar until 180-190F without boiling it.
- Add softened gelatin sheets and stir until completely dissolved.
- Pour into small muffin tins, ramekins or dessert glass bowls. Cool in the fridge for 4-6 hours.
- Push raspberries through a fine mesh trainer to get rid of the seeds. Don’t forget to scrape off the bottom, the most thick part of raspberry puree. In the sieve you should have nothing left but the seeds, so make sure you push raspberry through the sieve very thoroughly.
- Put your fresh raspberry puree into a pan, add sugar and bring it to boil stirring well.
- Let simmer for a few minutes until it thickens just a bit.
Add high quality aged balsamic vinegar. Stir well and let it cool.
- Take panna cotta our of the fridge and top generously with raspberry balsamic sauce. Garnish with fresh raspberries and mint leaves.
P.S. This is a classic panna cotta recipe and if you feel like topping it with fresh fruit or a different sauce instead, go for it! 🙂
Do you have your favorite panna cotta flavor?