Silky vanilla panna cotta enriched with a touch of honey and finely ground toasted almonds for a soft, nutty undertone. The set is luxuriously smooth and yielding, contrasted by a bright, slightly tart raspberry gelee on top. The gelee adds a glossy jewel-like finish and a clean acidity that lifts the creaminess. Serve chilled after setting as an elegant dessert for dinner parties or a special brunch ending.
Ingredients
- Heavy cream (2 cups / 480 ml)
- Whole milk (1/2 cup / 120 ml)
- Vanilla bean (1, split and seeds scraped) or vanilla extract (1 tsp)
- Honey (3 tbsp)
- Granulated sugar (2 tbsp)
- Ground toasted almonds (3 tbsp) — almond flour works fine
- Salt (pinch)
- Fresh or frozen raspberries (1 1/2 cups / 225 g)
- Granulated sugar for gelee (3 tbsp)
- Lemon juice (1 tsp)
- Cold water (2 tbsp for blooming gelatin + 2 tbsp for gelee)
- Toasted sliced almonds for garnish (optional, 2 tbsp)
Instructions
- Bloom the gelatin: sprinkle 2 tbsp cold water over gelatin powder in a small bowl and let sit 5 minutes (if using sheets, soak them in cold water until soft).
- Warm the cream and milk in a saucepan over medium heat with the scraped vanilla seeds and pod, honey, 2 tbsp sugar, ground almonds, and a pinch of salt. Heat until just steaming — do not boil.
- Remove the vanilla pod. Stir a few tablespoons of the hot cream into the bloomed gelatin to dissolve it, then whisk that back into the pan until fully incorporated and smooth.
- Strain the mixture through a fine sieve into a measuring jug to remove any almond bits for the smoothest texture.
- Divide the panna cotta mixture among 6 ramekins or molds. Let cool slightly, then cover and refrigerate until set, at least 4 hours or overnight.
- While the panna cotta chills, make the raspberry gelee: combine raspberries, 3 tbsp sugar and 2 tbsp water in a small saucepan and simmer gently for 6–8 minutes until softened and saucy.
- Pass the cooked raspberries through a fine sieve to remove seeds, return the puree to the pan, and stir in lemon juice. Taste and adjust sweetness.
- Bloom 1/2 tsp gelatin in 2 tbsp cold water for 5 minutes, then dissolve it by stirring into the warm raspberry puree. Allow the gelee to cool to lukewarm but still pourable.
- Gently spoon a thin layer of raspberry gelee over each set panna cotta. Refrigerate another 30–60 minutes to let the gelee firm.
- To serve, run a thin knife around the ramekin and unmold onto plates, or serve straight from ramekins. Finish with toasted sliced almonds and a few fresh raspberries.
Tips or Variations
- For a lighter version, replace half the heavy cream with additional milk; texture will be softer and still delicious.
- Swap raspberries for strawberries or a mixed berry gelee; consider a splash of balsamic for deeper fruit flavor before chilling.