Panna Cotta is the perfect dessert, whether you're throwing a fancy party or a small one; whenever you are in a pool party or Christmas dinner with the entire family. Chefs often dress up panna cotta with complicated sauces. I like it on its own, or the way it’s eaten in homes, with fresh fruit according with the season. There are multiple choices for the perfect topping. Just make it simple to relish the sweetness and softness of this evergreen dessert.
Makes 6 servings| 30 minutes plus at least 6 hours in the refrigerator
500 gr ( 17.6 oz) Whipping Cream, not whipped
80 gr ( 2.8 oz) Sugar, powdered
3 Gelatin leaves
1 vanilla bean, seeds
1 lemon zest, organic
200 gr ( 7 oz) Fresh Raspberries
100 gr ( 3.5 oz) sugar
Decoration with some mint leaves
Soak the gelatin leaves in cold water for 10-15 minutes
In a 3-quart saucepan, warm the cream with the sugar,the lemon zest and vanilla over medium-high heat for 10 minutes. Do not let it boil. Bring the gelatine, squeezed, and add it to the cream stirring until thoroughly dissolved. Take the cream off the heat. Rinse 6 water glasses or custard cups with cold water. Fill each one three-quarters full with the cream. Keep them in the refrigerator. Make the Raspberries coulis: wash the raspberries, add sugar and blend with a mixer. Wait 1 hour before you pour the raspberries cream on top of panna cotta. Chill 4 to 24 hours.
You can serve Panna Cotta, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. If you go with the first solution, turn each mold on a dessert plate, add the raspberries coulis once you have your panna cotta on the plate.