I consider myself very lucky to have tasted my very first panna cotta in Italy. I chose a vanilla panna cotta with a thick caramel sauce on top. Since that day, I’ve been obsessed with panna cotta in any and all forms. Perhaps you recall these two: Mango Panna Cotta and Nutella & Vanilla Bean Panna Cotta. If you’re unfamiliar with this dessert, it originated from Italy and is a firm custard served cold, usually with a sauce or coulis.
It was my french friend, Helene’s idea to make a panna cotta with a raspberry coulis. Recently, on my Instagram story, I asked @abeebakes followers what they would do with a giant bag of frozen raspberries (my current predicament). The responses came back in floods, thank you all! One of them was this.
There is just something about this dessert that pleases everyone. The panna cotta is creamy, rich, and perfumed with vanilla. The raspberry coulis is fresh, tart/sweet at the same time, and the seeds from the raspberry adds a great element of texture to the otherwise creamy dessert. You can of course put the finished coulis through a sieve if you’re not into seeds. They are great here though and add so much.
Enjoy this ridiculously easy dessert that adds a touch of elegance to the end of your meal.