Recipes in the world of Flavilo

Raspberry panna cotta cake with fruity decoration

Raspberry Panna Cotta Cake

Panna cotta is a classic Italian dessert created in Northern Italy in the early 20th century. Its creamy, smooth texture and delicate vanilla flavor make it popular worldwide. The Raspberry Panna Cotta Cake is a modern variation, complemented by a crispy biscuit base and fresh raspberry sauce. This dessert is perfect for summer days or festive occasions, as it is both light and elegant.

Prep Time 20 min
Preparation 10 min
Total 30 min
2800 Kcal
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Ingredients for this recipe

Servings: 8
⭕ 200 g Crushed Biscuits
⭕ 80 g Melted Butter
⭕ 500 ml Heavy Cream
⭕ 250 ml Milk
⭕ 100 g Granulated Sugar
⭕ 1 Vanilla Bean
⭕ 6 Gelatin Sheets
⭕ 200 g Raspberries
⭕ 50 g Powdered Sugar
⭕ 1 tbsp Lemon Juice
⭕ 50 ml Water

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    Preparation Steps

    1

    Prepare the crust: combine the crushed biscuits with the melted butter, press into a springform pan, and refrigerate for 30 minutes.

    2

    Soak the gelatin sheets in cold water for 5 minutes to soften.

    3

    In a saucepan, heat the heavy cream, milk, and granulated sugar. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture.

    4

    When the cream mixture is hot but not boiling, remove from heat and stir in the thoroughly squeezed gelatin sheets until dissolved.

    5

    Let it cool slightly, then pour over the biscuit base. Return to the refrigerator for at least 4 hours, or until set.

    6

    Meanwhile, prepare the raspberry sauce: in a saucepan, bring the raspberries, powdered sugar, lemon juice, and water to a boil. Simmer for 5-7 minutes, or until thickened.

    7

    Let the raspberry sauce cool completely, then pour it over the set panna cotta, spreading it evenly.

    8

    Refrigerate for another hour to allow the raspberry layer to set.

    9

    Carefully remove the cake from the pan, garnish with fresh raspberries, and serve.