Pretty in Pink Panna Cotta

Delight your senses with this elegant and effortlessly chic "Pretty in Pink Panna Cotta," a creamy Italian dessert reimagined with a stunning raspberry twist. This silky-smooth panna cotta is infused with real vanilla bean and a touch of vibrant raspberry puree, giving it a delicate blush hue and a whisper of tart sweetness. The simple yet luxurious recipe comes together in just 20 minutes of prep time, making it perfect for both dinner parties and intimate celebrations. Finished with a drizzle of tangy raspberry sauce and optional edible flowers or mint leaves, this show-stopping dessert is as visually captivating as it is delicious. Make it ahead for a no-stress indulgence that’s sure to impress!

Nutriscore Rating: 47/100

Prep Time:20 mins

Cook Time:5 mins

Total Time:25 mins

Servings: 6

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 0.5 cup Granulated sugar
• 1 Vanilla bean
• 2 teaspoons Unflavored gelatin powder
• 3 tablespoons Cold water
• 0.5 cup Fresh raspberries
• 1 teaspoon Lemon juice
• 0 Optional: Edible flowers or mint leaves for garnish

Directions

Step 1

In a small bowl, sprinkle the gelatin powder over the cold water and let it sit for 5 minutes to bloom.

Step 2

In a saucepan, combine the heavy cream, milk, and granulated sugar. Slice the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the bean pod to the mixture.

Step 3

Place the saucepan over medium heat and stir occasionally until the sugar has dissolved and the mixture is hot but not boiling (around 175°F). Remove from heat.

Step 4

Add the bloomed gelatin to the hot cream mixture and whisk until the gelatin is fully dissolved. Strain the mixture through a fine-mesh sieve to remove the vanilla pod and any undissolved particles.

Step 5

In a small blender or food processor, puree the raspberries with the lemon juice until smooth. Strain the puree through a fine-mesh sieve to remove the seeds, yielding a bright pink raspberry sauce.

Step 6

Stir 2-3 tablespoons of the raspberry puree into the warm cream mixture until it takes on a soft pink hue. Reserve the rest of the puree for serving.

Step 7

Pour the panna cotta mixture into 6 small ramekins or dessert glasses. Let the panna cotta cool slightly, then cover with plastic wrap and refrigerate for at least 4 hours, or until set.

Step 8

Before serving, drizzle the reserved raspberry sauce on top of each panna cotta. Garnish with edible flowers or mint leaves, if desired.

Nutrition Facts

Serving size	(946.9g)

Amount per serving	% Daily Value*
Calories	2198.1

Total Fat 168.2g	0%
Saturated Fat 100.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 509.3mg	0%
Sodium 265.8mg	0%
Total Carbohydrate 119.8g	0%
Dietary Fiber 4.0g	0%
Total Sugars 115.2g
Protein 13.9g	0%

Vitamin D 107.4IU	0%
Calcium 319.1mg	0%
Iron 0.5mg	0%
Potassium 498.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.9%

Protein: 2.7%

Carbs: 23.4%