Raspberry Panna Cotta with Crumble

Ingredients

• 250 ml Whole milk (Whole for extra creaminess)
• 250 ml Heavy cream (35 % fat)
• 80 g Brown sugar (Adds a slight caramel note)
• 1 Vanilla bean (Split lengthwise)
• 3 Gelatin sheets (Soften in cold water for 5 min)
• 200 g Raspberry purée (Sieved to remove seeds)
• 50 g White sugar (For the coulis)
• 120 g All‑purpose flour (Base of the crumble)
• 80 g Cold unsalted butter (Cut into small dice)
• 50 g Brown sugar (for crumble)
• 30 g Almond powder (Adds crunch and flavor)
• 10 g Powdered sugar (For finishing)

Instructions

1. Prepare the panna cotta mixture

   Pour the milk, heavy cream, brown sugar and the split vanilla bean into a saucepan.

   Time: PT5M

2. Bring to a boil

   Heat over medium heat until boiling, then remove from heat.

   Time: PT5M

   Temperature: 100°C

3. Vanilla infusion

   Cover the saucepan and let steep for 15 minutes.

   Time: PT15M

4. Soften the gelatin

   Place the gelatin sheets in a bowl of cold water for 5 minutes.

   Time: PT5M

5. Incorporate the gelatin

   Remove the vanilla bean, squeeze the gelatin and add it to the hot mixture. Whisk until fully dissolved.

   Time: PT3M

6. Pour into glasses

   Transfer the mixture into a pouring jug then distribute into glasses or ramekins.

   Time: PT5M

7. Cool at room temperature

   Let the glasses rest at room temperature for 1 hour.

   Time: PT1H

8. Refrigerate the panna cotta

   Place the glasses in the refrigerator for at least 3 hours until set firmly.

   Time: PT3H

9. Prepare the crumble dough

   In a bowl, mix the flour, cold diced butter, brown sugar and almond powder. Work with fingertips until a dough with coarse crumbs forms.

   Time: PT5M

10. Chill the crumble

    Spread the dough on a baking sheet lined with parchment paper and refrigerate for 30 minutes.

    Time: PT30M

11. Bake the crumble

    Bake at 200°C for 15‑20 minutes, until the crumble is golden.

    Time: PT17M

    Temperature: 200°C

12. Prepare the raspberry coulis

    Heat the raspberry purée in a small saucepan, add white sugar and bring to a boil. Let boil an additional 2 minutes.

    Time: PT5M

    Temperature: 100°C

13. Cool the coulis

    Remove from heat, let cool, then stir with a spoon.

    Time: PT5M

14. Glaze the panna cotta with coulis

    Pour the cooled coulis over each already set panna cotta.

    Time: PT5M

15. Second refrigeration

    Return the glasses to the refrigerator for 1 hour so the coulis sets slightly.

    Time: PT1H

16. Final plating

    Crumble the cooled crumble over each glass, sprinkle with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole milk: Semi-skimmed milk
• Instead of Heavy cream: Pouring cream
• Instead of Brown sugar: White sugar
• Instead of Vanilla bean: Vanilla extract (1 tsp)
• Instead of Gelatin sheets: Agar‑agar (1 g)
• Instead of Raspberry purée: Raspberry compote
• Instead of White sugar: Cane sugar
• Instead of All‑purpose flour: Whole wheat flour
• Instead of Cold unsalted butter: Vegetable margarine
• Instead of Brown sugar (for crumble): White sugar
• Instead of Almond powder: Almond flour
• Instead of Powdered sugar: Very fine granulated sugar

Equipment Needed

• Saucepan
• Whisk
• Container for softening gelatin
• Pouring jug
• Glasses or ramekins
• Mixing bowl
• Baking sheet
• Parchment paper
• Oven
• Silicone spatula (optional)
• Knife
• Cutting board
• Kitchen scale
• Refrigerator
• Tablespoon (optional)

Critical Steps — Do Not Skip

• Vanilla infusion for 15 minutes
• Complete dissolution of gelatin in the hot mixture
• Bake the crumble until golden brown
• Bring the coulis to a boil then let it boil for 2 minutes

Chef Tips from the Video

• Split the vanilla bean and scrape the seeds to intensify the aroma.
• Use fresh raspberries if possible for a brighter flavor.
• Sprinkle the powdered sugar just before serving to prevent it from melting.

Troubleshooting

Storage

Refrigerator: Store the glasses in the refrigerator for up to 2 days.

Freezer: Not recommended (the panna cotta texture deteriorates).

Room temperature: Serve at room temperature 30 minutes before eating.

Make-Ahead Tips

• Prepare the panna cotta the day before and keep it chilled.
• The crumble can be baked ahead and stored in an airtight container.
• The raspberry coulis keeps for 3 days in the refrigerator.