Panna cotta with raspberry sauce

For some reason I have a preference for creamy, smooth vanilla dessert. Crème brulee is my absolute favorite. Panna cotta and traditional Norwegian caramel pudding fight for second place.

Panna cotta has the added benefit of being quite simple to make. It takes a little time to firm up, but you simply can´t go wrong!

Panna cotta
  • 8-9 sheets of gelatin
  • 2-3 vanilla pods
  • 15 dl heavy cream
  • 5 dl sugar
Raspberry sauce
  • ca. 250 g frozen raspberries
  • 200 g powdered sugar
  • juice from one lime


Panna cotta

  • 8-9 stk gelatinplater
  • 2-3 stk vaniljestang
  • 15 dl kremfløte
  • 5 dl sukker


  • ca. 250 g frosne bringebær
  • 200 g melis
  • saft fra 1 lime

Start by soaking the gelatin in cold water.

Then slice the vanilla pods the long way and scrape out the seeds.

Put the cream, sugar and vanilla beans and pods into a heavy bottomed pot and slowly bring to a boil. Make sure to stir so that it doesn´t burn.

Remove from the heat and stir in the gelatin. Pour into individual ramekins or glasses. I did both, but I would say it is more decorative in a glass. Especially when you cover the panna cotta with the raspberry sauce.

Cool the panna cotta in the fridge until firm. This takes a couple of hours. And this you can definitely do a day in advance. Once the panna cotta is firm you can start on the sauce.

In a blender or food processor combine the frozen raspberries, powdered sugar and lime juice. Pure until smooth.

Strain the sauce. You might have to “help” it a little. The sauce is quite thick so I used a spoon to give the sauce a little push.

What a vibrant, beautiful color, isn´t it? Pour the sauce over the panna cotta, and garnish with a raspberry or a blackberry.

Voila! Enjoy 🙂














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