La panna cotta ai lamponi è uno dei dolci più semplici e flessibili che conosca (credetemi!). E’ naturalmente senza glutine quindi perfetta per i celiaci ed è perfetta anche per chi è affetto da diabete avendo l’accortezza di sostituire una parte o tutto lo zucchero con un dolcificante di propria scelta.
Durante l’estate, la panna cotta è un dolce fresco e pratico che potrete accompagnare con salse preparate con qualsiasi frutto di stagione.
Raspberry panna cotta is one of the simplest and most flexible desserts I know (believe me!). It is naturally gluten free, making it perfect for celiacs and it is also perfect for people with diabetes, taking the precaution of replacing some or all of the sugar with a sweetener of your choice.
During the summer, Panna cotta is a fresh and practical dessert that you can accompany with sauces made from any seasonal fruit.
You can also decide to make it more or less rich in fat by playing around with milk and cream: the important thing is that you have a total of 500g when you mix them together, but you can vary their proportions as you like… bearing in mind that if it is called Panna (i.e. cream) cotta, the original recipe certainly expresses its preference.
Preparation will only take you a few minutes, but you have to allow time for the Panna cotta to solidify, so remember to plan ahead if you want to serve it to your guests, perhaps making it the day before so you have less to do at the last minute.
Raspberry panna cotta
19.64g carbohydrates per 100g raspberry panna cotta with sugar
Ingredients for 6 servings
- 250g milk
- 250g cream
- 100g sugar or sweetener* as desired
- 10-12g gelatine sheets* (follow the instructions given for the product you choose)
- a bit of vanilla from the pod
Ingredients for the raspberry sauce
- 220g raspberries
- 30g sugar or sweetener* to taste
- 30g lemon juice
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Pour the milk and cream into a saucepan, add the sugar or sweetener and put everything on the heat, stirring occasionally so that the sugar dissolves well.
- Separately, soak the gelatine in water to soften it. When the milk is about to reach the boil, remove from the heat and add the squeezed gelatine while stirring with a whisk. Let it cool down, then fill the moulds you selected. Put them in the refrigerator for a few hours until the mixture becomes thick.
- Meanwhile, prepare the raspberry sauce. Place the raspberries in a non-stick pan with the lemon juice and sugar or sweetener. Let the raspberries cook for 5 minutes over high heat until they release a bright red sauce. Let it cool down.
- Remove the Panna cotta from the moulds and place it directly on the serving platter, decorate it with the raspberries and their sauce either cold or warmed in a microwave or on the stove.
Version with gluten of Raspberry panna cotta
The recipe is naturally gluten free, so no adaptations are needed.