Panna Cotta with Raspberry Sauce
Dairy and nuts provide protein, fats, calcium, and fiber, while the aroma of raspberries builds a rich dessert flavor. Chilling helps the texture set and makes the flavor more cohesive.
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Inventory: Blender
Kitchen: Italian
606
Servings: 6 (1 serving ≈ 172 gram)
Digestion time: 3 hour
Complete protein: ✔
Recalculate the sweetener. (Erythritol)
Soak the gelatin (10 g) in water (50 g) for 5–10 minutes. Heat the cream 35% fat (500 g) with the milk (100 g) and erythritol (70 g) until almost simmering, but do not boil.
Remove from the heat, add the softened gelatin, and stir until dissolved. Pour into molds and chill for at least 4 hours.
Blend the raspberry (300 g) until smooth and serve the sauce with the set panna cotta.
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