Raspberry Panna Cotta

The raspberry Panna Cotta is a great classic. A dessert that is regularly found on the menu at restaurants and which remains easy to make. I made a Bourbon vanilla Panna Cotta, which I associated with a homemade raspberry coulis, all topped with an almond crumble dough. Simple but effective !
Category : Desserts and cakes
Difficulty : Easy
Servings : 10 people
Preparation time : 1 hour
Cooking time : 20 minutes
Rest time : 4 hours
Total time : 1 hour 20 minutes
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5 de 1 vote

Raspberry Panna Cotta


Vanilla Panna Cotta :

  • 1 l milk
  • 1 l whole liquid cream
  • 180 g brown sugar
  • 1 vanilla pod
  • 14 gelatin leaves 2 g each

Crumble dough :

  • 100 g butter
  • 100 g cake flour
  • 100 g caster sugar
  • 100 g ground almonds

Raspberry sauce :

  • 400 g raspberries
  • 100 g caster sugar for jam


  • For cook raspberry Panna cotta, start by pouring the milk into a saucepan, adding the liquid cream, the brown sugar, then the vanilla pod cut in half lengthwise. Let's boil the mix.
  • Once boiling, remove from heat and cover with a lid. Leave to infuse for 15 minutes.
  • Meanwhile, soften the gelatin sheets in a container of cold water.
  • After infusion, remove the vanilla pod, then add the softened gelatin. mix with a whisk
  • Pour part of the preparation into a pouring pitcher, then pour, distributing the Panna Cotta among the dessert glasses or verrines.
  • Leave the Panna Cotta to cool at room temperature for 1 hour, then place everything in the refrigerator for at least 3 hours, so that it is firmly set.
  • For the crumble dough, put all the ingredients in a container, then crush everything between your fingers until you get a dough with rather coarse pieces.
  • Distribute the crumble dough on a baking sheet covered with baking paper. Place in the refrigerator for 30 minutes, then cook at 200 ° C for 15 to 20 minutes.
  • For the raspberry sauce, start by warming the raspberry puree, then add the sugar. Bring to the boil, then continue for 2 minutes after the first broths.
  • When the 2 minutes are up, remove from the heat and pour the raspberry sauce into the pouring pitcher. Let cool
  • When the raspberry sauce has cooled, mix it with a spoon, then pour it over the completely set Panna Cotta. Place 1 hour in the refrigerator.
  • The sauce is lightly set, place the cooked and cooled crumble on each Panna Cotta, using a spoon. Crumble the larger pieces.
  • Finish by sprinkling a little icing sugar.
The video is in French, but you can see the English subtitles.
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