Important for raspberry panna cotta in a glass
Dissolve the gelatine in hot, non-boiling cream and let the sauce cool before it comes to the firm cream.
Halloween Recipe
Raspberry panna cotta in a glass
Vanilla cream is bound with gelatin, cooled in a glass and covered with a short-boiled raspberry sauce. Dissolve the gelatin only in hot, non-boiling cream and let the sauce cool before it comes to the firm cream. Blackberries produce an even darker sauce, yoghurt can replace part of the cream.
Total time
4 hr 20 min
Calories
340 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Raspberry-panna cotta in a glass step by step
Dissolve the gelatine in hot, non-boiling cream and let the sauce cool before it comes to the firm cream. Vanilla cream is bound with gelatine, cooled in a glass and covered with a briefly boiled raspberry sauce. Blackberries make an even darker sauce, yoghurt can replace part of the cream.
Halloween Recipes
Fruit
Recipe
Raspberry panna cotta in a glass
Vanilla cream is bound with gelatin, cooled in a glass and covered with a short-boiled raspberry sauce. Dissolve the gelatin only in hot, non-boiling cream and let the sauce cool before it comes to the firm cream.
Ingredients
6 servings
Method
-
1
Prepare
Weigh the cream, sugar and vanilla pod for the raspberry panna cotta; soak the gelatine separately and set all the glasses clean.
-
2
Prepare
Vanilla cream is bound with gelatin, cooled in a glass and covered with a short-boiled raspberry sauce.
-
3
Check for doneness
Dissolve the gelatine in hot, non-boiling cream and let the sauce cool before it comes to the firm cream.
-
4
Serve
Let the panna cotta gel completely and then serve the cooled raspberry sauce. Garnish with a few berries and leave the clear red layer visible in the glass.
Kitchen know-how
Tips for Raspberry panna cotta in a glass
Variations
How to adapt this recipe
Blackberries make an even darker sauce, yoghurt can replace some of the cream.
Nutrition per serving
340kcal
30.0 gCarbohydrates
5.0 gProtein
22.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Raspberry panna cotta in a glass
Weigh the cream, prepare the sugar and keep the vanilla pod separate, then start the main cooking process for the raspberry panna cotta in the glass.
Dissolve the gelatine in hot, non-boiling cream and let the sauce cool before it comes to the firm cream.
Cool the raspberry panna cotta quickly in the glass. If you heat it again, please note: dissolve the gelatine only in hot, non-boiling cream and let the sauce cool before it comes to the firm cream. Heat the leftovers only once completely.
Blackberries make an even darker sauce, yoghurt can replace some of the cream.
Keep cooking