Panna Cotta is one of my favorite desserts, well maybe together with creme brulee and fruity desserts. It is easier to make than it looks. The method I’m using is adapted from Jamie Oliver’s recipe. He whips half of the cream so it comes out perfectly smooth and with an ideal consistency. My first attempt to make panna cotta wasn’t very successful, it was more like a milky jello rather than a mousse. Perhaps I added to much of a gelatine alternative. Anyway by doing the simple trick of whipping half of the cream the consistency always comes out perfect, even if you’ll add to much or to little of gelatine.

Ingredients (4 servings):

16 oz (2 cups) heavy whipping cream
2 oz (1/4 cup) whole milk
1 tsp unflavored vegetarian gelatine alternative
A little bit over 1/2 cup powder sugar
1 vanilla pod
Zest of 1 lemon

Raspberry sauce:

1 cup raspberries
1/2 cup sugar
Juice of half lemon

Remove vanilla seeds and combine in a pot with milk, lemon zest and half of the whipping cream. Bring to a boil and continue cooking on a low heat about 15 min. Remove from heat and let cool down.

Combine the rest of the whipping cream with powder sugar and whip with a hand mixer until stiff.

Combine both whipping creams, put into 4 small cups and freeze few hours or overnight.

For the sauce place raspberries, lemon juice and sugar in a pot and bring to a boil while mashing raspberries. Continue cooking until slightly reduced. Sieve the sauce.

To serve place the panna cotta cups in hot water for a few seconds and remove. Put a serving plate on a top and turn over so the dessert can slide onto plate. Pour a bit of sauce over and enjoy.