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Vanilla Bean Panna Cotta with Raspberry Rose Crown

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  • Author: Chef Vicky
  • Total Time: 4 hours 40 minutes (including chilling)
  • Yield: 4-6

Description

A luxurious and elegant dessert, this Vanilla Bean Panna Cotta is incredibly creamy and infused with the delicate aroma of real vanilla bean. It’s crowned with a vibrant Raspberry Rose compote, offering a delightful balance of sweet, tart, and floral notes. Perfect for a special occasion or a sophisticated treat.

Ingredients

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 1 vanilla bean, split and scraped
  • 1/4 cup whole milk
  • 1 packet (7g) unflavored gelatin powder
  • 1 cup fresh or frozen raspberries
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon lemon juice
  • 1 teaspoon rose water

Instructions

  1. In a medium saucepan, combine the heavy cream, 1/2 cup sugar, and the vanilla bean seeds and pod. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the cream is warm but not boiling. Remove from heat and let steep for 15-20 minutes to infuse the vanilla flavor.
  2. While the cream steeps, pour the whole milk into a small bowl and sprinkle the gelatin powder over the top. Let it sit for 5 minutes to bloom.
  3. Remove the vanilla pod from the cream. Reheat the cream gently if it has cooled too much. Add the bloomed gelatin mixture to the warm cream, stirring until the gelatin is completely dissolved. Do not boil.
  4. Divide the panna cotta mixture evenly among 4-6 ramekins or small dessert glasses. Chill in the refrigerator for at least 4 hours, or preferably overnight, until set.
  5. To make the Raspberry Rose Crown, combine raspberries, 2 tablespoons sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce thickens slightly (about 5-7 minutes).
  6. Remove from heat and stir in the rose water. Let the compote cool completely.
  7. Once the panna cotta is set, gently loosen the edges with a knife (if desired, for unmolding) or serve directly in the ramekins. Top each panna cotta with a generous spoon of the cooled Raspberry Rose Crown. Garnish with a fresh raspberry or a rose petal if desired.

Notes

For a smoother compote, you can strain it through a fine-mesh sieve after cooking to remove seeds. Adjust the amount of rose water to your preference, as it can be quite potent. Ensure the gelatin is fully dissolved to avoid a grainy texture.

  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: French-Italian inspired

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Find it online: https://www.recipesvi.com/recipe_title-vanilla-bean-panna-cotta-with-raspberry-rose-crown-recipe_author-chef-vicky-recipe_description-a-luxurious-and-elegant-dessert-this-vanilla-bean-panna-cotta-is-in/