Raspberry Panacotta

Raspberry Panacotta is an elegant recipe that shows raspberries at their best. this fragrant dessert is a perfect finale to a summer meal ! 

Panna Cotta aux framboises

First, here is the list of the different Ingredients you will need to make the Raspberry Panacotta that serves 4 

  • 250 ml (1 cup) whipping cream
  • 250 ml (1 cup) milk
  • 50 g (2 oz) sugar agave
  • 2 teaspoon of Agar flakes
  • 400 g (1 pound) raspberries
  • 150 g (2/3 cup) cane sugar
  • Juice of 1/2 lemon


Now, here are the few steps you will need to follow to make the Raspberry Panacotta

Boil the cream and the milk with the agave sugar. Beat well until completely dissolved. Add the agar flakes and cook again at low heat for 1 to 2 minutes, stirring constantly with a whisk to dissolve the natural gelling.

Meanwhile, cook the raspberries, less 100 g (1/2 cup) for decoration, with cane sugar and the lemon juice for 30 minutes or until the raspberries are slightly candied. Let cool and add to the cream. Mix consciously until smooth.

Pour into cups or glass jars and let cool at room temperature, then refrigerate for about 2 hours. Before serving, you may add the left fresh raspberries on top of your panacottas with some fresh mint leaves.

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