This vanilla panna cotta verrine dessert is made with layers of vanilla panna cotta, raspberry coulis and fresh raspberries. A classic Italian dessert, panna cotta is a delicious and simple treat that is perfect for any occasion. Panna cotta means “cooked cream” in Italian and is a creamy, custardy dessert that is made with cream, vanilla, sugar, and gelatin. It has a smooth, delicate texture and a slightly sweet flavor.
This panna cotta is layered with raspberry coulis and fresh raspberries. The raspberry coulis adds a tart, fruity flavor to the dessert, while the fresh raspberries add a sweet, juicy freshness. Together, these flavors create a delicious and refreshing raspberry verrine dessert that is perfect for afternoon tea or your Christmas Tea Party.
First of all, if you are wondering what is a verrine, then the short answer is that it is a small portion of food, usually layers of food, in a small clear glass with relatively straight sides, to allow for layering. Verrines are meant to be visually appealing, and the different colors and layers add visual appeal and make the verrine more exciting to eat.
The vanilla creaminess of this vanilla panna cotta verrine combined with the bright pop of color and flavor from the raspberry coulis will make this recipe a favourite!
Plus, this recipe is so easy to make.
First make the vanilla panna cotta
Start by scraping out the vanilla seeds and adding them to your cream, mascarpone and sugar. (If you don’t have mascarpone, then you can substitute cream instead). Then gently heat up this mixture until quite hot. This is so quick – about 5 minutes. Then simply take off the heat and let stand another 5 minutes or so, to let the vanilla flavors infuse the liquid.
In the meantime, take your gelatine sheet or gelatine powder and let soak in cold water for five to 10 minutes. Once this gelatine has softened, whisk into your cream mixture.
Then carefully strain into a chilled glass bowl to make sure there are no gelatin clumps. Place in refrigerator until slightly cooled – about half and hour.
Transfer your vanilla panna cotta mixture into your verrine glasses, cover with plastic wrap and refridgerate for another 2 hours.
To ensure your vanilla pod seeds don’t all sink to the bottom of your verrine, simply give your panna cotta mixture a stir every 15 minutes or so. (Or you can simply use vanilla extract).
Make the raspberry coulis
Use either fresh or frozen raspberries and mix with sugar in a pot. Then heat to near boil and cook for about 5 minutes until the coulis thickens up. Then allow coulis to cool and place in refrigerator until completely cooled.
Once your coulis and panna cotta mixture have cooled – that’s it. You’re done. All you need to do now is assemble your verrine.
To assemble your vanilla panna cotta verrine
Simply start your verrine with a layer of cooled vanilla panna cotta, then top with a layer of raspberry coulis. Finally add some fresh raspberries and whipped cream. Garnish with kumquat, mint leaves or chocolates.
You can also choose to make multiple layers. Instead of three layers of vanilla panna cotta, raspberry coulis and raspberries, you can do six smaller layers.
Variations to your verrine dessert:
This recipe is so versatile. You can also try these variations for your verrine:
– Use blackberry or strawbery coulis in place of raspberry coulis.
– Infuse your panna cotta with black or green tea in place of vanilla.
– Add a layer of dark or white chocolate sauce or shavings on top.
No matter what variations you choose, this vanilla panna cotta verrine with raspberry coulis is sure to be a hit with your guests!
- 1 cup raspberries, plus 1/2 cup for garnish
- 1/4 cup sugar
- 1 envelope plain gelatin
- 2 cups heavy cream
- 1 vanilla bean, split and seeded
- 1/2 cup mascarpone cheese
- Fresh lemon balm leaves, mint leaves, kumquats, little chocolates such as toffee fays for garnish (optional)
Instructions for the bottom panna cotta layer:
- In a medium saucepan, combine the cream, vanilla bean and seeds, and mascarpone cheese. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
- Remove the vanilla bean and discard.
- In a small bowl, sprinkle the gelatin over 1/4 cup cold water and let stand for 5 minutes.
- Add the gelatin to the cream mixture and stir until dissolved.
- Strain into a glass bowl and refridgerate for about 1/2 hour.
- Pour the mixture into 8 verrines, dessert cups or glasses. Refrigerate for at least 2 hours, or until set.
Instructions for the top raspberry sauce layer:
- In a medium saucepan, combine the raspberries and sugar.
- Cook over medium heat, stirring frequently, until the sugar dissolves.
- Remove from the heat and let cool for 10 minutes.
- Cover and refrigerate for 1 hour, or until completely cooled.
To assemble the verrine:
- Carefully spoon the raspberry sauce over the panna cotta. Garnish with fresh raspberries, lemon balm leaves or mint leaves or pretty chocolates if desired.
- Serve immediately or keep covered in refridgerator for up to three days.
Mascarpone cream adds a delicate flavor to the Panna Cotta, but if you don't have any, you can just skip it and the recipe will come out fine.
You can use frozen raspberries, but then gently cook them for a bit longer so that some of the water evaporates. Otherwise the sauce will be too liquid.
For a thicker raspberry sauce, you can add 1/4 sachet of gelatin to 1 tsp water and then add to the raspberry mixture.
If you are not planning on eating the verrine dessert the same day, don't add the raspberry coulis until the day you are planning on serving the dish. Otherwise the raspberry coulis may bleed into the vanilla panna cotta more than you like.