Panna
Cotta

Bloom the gelatin

Put powdered gelatin (9 g) in a small bowl, pour in cold water (45 ml). Stir and let sit for 5 minutes. The gelatin will swell and turn jelly-like — that's what you want.

Bloom the gelatin

05:00

Start

Heat the cream

Pour heavy cream 30% (500 ml) and whole milk (250 ml) into a pot. Add sugar (80 g) and vanilla sugar (16 g) (1 szt). Heat over medium, stirring, until the sugar dissolves and small bubbles appear at the edges. Don't boil — the cream should not come to a boil.

Dissolve the gelatin

Take the pot off the heat. Add the bloomed powdered gelatin (9 g) and stir for a minute until fully dissolved. The liquid must be clear — no lumps on the bottom or the spoon.

Pour into molds

Strain the mixture through a sieve into 6 glasses or molds (about 130 ml each). The sieve catches any gelatin lumps and the milk skin — this is what makes the dessert perfectly smooth.

Chill in the fridge

Refrigerate for at least 4 hours, ideally overnight. Panna cotta needs to set properly — any less and the middle will still be runny.

Chill in the fridge

240:00

Start

Make the raspberry sauce

Put raspberries (fresh or frozen) (250 g) in a small pot, add sugar for the sauce (40 g) and lemon juice (1 łyżka). Cook over medium heat for 6-8 minutes, until the raspberries break down and the sauce thickens. Pass through a sieve to remove the seeds. Let cool.

Make the raspberry sauce

08:00

Start

Serve

Spoon raspberry sauce over each panna cotta just before serving. If serving in glasses — leave as is. To unmold, dip the mold in warm water for 5 seconds and flip onto a plate.