200gr (7 oz)Raspberriesfresh or frozen (see note 1)
250ml (1 cup)Full Cream / Whole Milk
250ml (1 cup)Heavy / Thickened Cream
80gr (1/3 cup)Caster Sugar
1 1/2teaspoonVanilla
2teaspoonGelatin Powderplus a little bit of cold water
Raspberry Compote Topping
200gr (7 oz)Raspberriesfresh or frozen (see note 2)
1teaspoonLemon Juice
30gr (2 tablespoons)Caster Sugar
Instructions
Raspberry Panna Cotta
Blend the Raspberries until smooth. Pour the puree through a thin mesh sieve over a small saucepan. Gently press with a spatula to keep the liquid only and discard the seeds (see note 3).
Add the Milk, Cream, Sugar and Vanilla Extract to the saucepan and whisk to combine. Turn on medium low heat and bring to a simmer, then remove from the heat.
Place the gelatin powder in a small bowl and add a little bit of water (1 to 2 tablespoons). Mix until smooth then set aside for a couple of minutes or until it looks like a thick paste (see note 4).
Add the gelatin mixture to the hot liquid and whisk well until it has completely dissolved. Pour into the serving cups, then place in the fridge to set for 2 to 3 hours.
Strawberry Compote Topping
Place the Raspberries, Lemon Juice and Sugar in a small saucepan. Turn on low to medium low heat and cook for 10 to 15 minutes, or until the raspberries start to break apart and the juices have thickened slightly (see note 5).
Set aside to cool down completely, then pour over each panna cotta. Keep in the fridge until ready to serve (see note 6).
Optionally, finish with fresh raspberries, some chopped mint and a sprinkle of shredded coconut.
Notes
If using frozen raspberries, make sure they are fully thawed and drained of any excess water / moisture.
If using fresh strawberries for the compote, you might need to add a little bit of water to help it start cooking - about 2 tablespoons.
Removing the seeds is optional, but will give you a very smooth panna cotta.
If using gelatin leaves, place them in a bowl with very cold water before starting to make the panna cotta. Then press the leaves between your hands in the sink to strain them and remove any water.
The exact cooking time will depend on the fruits and the texture you want (thicker or more liquid). The compote will continue to set as it cools down. At this stage I recommend tasting the compote and adjusting the sugar if needed.
I recommend adding any toppings (including the compote) just before serving the dessert when possible, so that they stay as fresh as possible. The compote can be made in advance and stored in a jar in the fridge for up to a week.