White Burrata Panna Cotta with Liquid Raspberry Core
A velvety dessert featuring creamy panna cotta with a sweet-tart raspberry core, perfect for any celebration.
Servings: 4 servings
Calories: 320kcal
Ingredients
Panna Cotta Base
- 400 ml heavy cream Rich and velvety, the base of your panna cotta.
- 100 ml whole milk Adds creaminess while balancing the heaviness.
- 60 g granulated sugar Enhances the overall flavor.
- 2 tsp vanilla bean paste or extract Infuses the panna cotta with warm notes.
- 3 sheets gelatin (or 2.5 tsp powdered) Essential for providing the perfect set.
Raspberry Core
- 100 g fresh or frozen raspberries Bursting with flavor for the dessert core.
- 2 tbsp sugar For sweetening the raspberry core.
- 1/2 tsp lemon juice Brightens flavors of the raspberries.
- 1/2 tsp cornstarch Optional, for a thicker raspberry core.
Garnish
- Extra raspberry coulis For drizzling, enhances visual appeal.
- Fresh mint leaves or edible flowers Adds a pop of color and elegance.
- Powdered sugar Optional, for a finishing touch.
Instructions
Make the Raspberry Core
- In a small saucepan, combine raspberries, sugar, and lemon juice. Simmer over medium heat for 5–7 minutes until syrupy. Strain if desired, then cool and freeze in molds.
Soften the Gelatin
- Soak the gelatin in cold water for 5 minutes, or bloom powdered gelatin in a bit of milk.
Prepare Panna Cotta Base
- Combine heavy cream, whole milk, sugar, and vanilla in a saucepan. Heat gently until steaming, then stir in the softened gelatin until dissolved. Cool slightly.
Mold with Heart
- Pour a thin layer of panna cotta mixture into molds, chilling until just set. Add raspberry core in the center and cover with more panna cotta. Chill overnight.
Unmold & Style
- Carefully invert panna cotta onto plates, dust with powdered sugar, and drizzle raspberry coulis. Garnish with mint or edible flowers.
Notes
Use high-quality ingredients for the best flavor. Ensure gelatin is fully dissolved and chill panna cotta overnight for optimal texture. You can prepare the raspberry core in advance and store it in the freezer.