Vanilla Pannacotta with Indian Raspberry sauce

Vanilla Pannacotta is an Italian chilled dessert. This easy quick recipe is perfect for this hot summer. Adding Indian Raspberry to it you will enjoy the best!


  • For Pannacotta:
  • Cream -200 ml
  • Milk – 100 ml
  • Vanilla pod -1
  • Sugar- 3spoon
  • Agar agar – 1/2 spoon
  • For Indian Raspberry sauce :
  • 1 cup Raspberry
  • 4 spoon Sugar
  • 1 drop Vanilla essence
  • 1/2 lemon


  • To make Raspberry sauce:
  • In a pan over a medium heat add raspberry and sugar.
  • Cook and stir until raspberries break down, sugar dissolves.
  • Slightly crush the berries using spatula.
  • Squeeze lemon juice and add vanilla essence.Cook for 3-4 minutes.
  • Remove from heat and press sauce through a fine-mesh strainer to remove seeds.
  • Store it in a refrigerator airtight container.
  • To make pannacotta:
  • In a sauce pan add cream, milk and sugar.
  • Add vanilla seeds (to scrape the seeds out of the pod) Stir to combine and bring to a simmer, then remove from the heat.
  • Add agar agar in a small bowl mix with 2 tablespoon milk. Let it dissolve.
  • Add this mixture to milk and bring it to simmer.
  • Pour the milk mixture to glass container and let it set.
  • Once its set keep it in a refrigerator for 2 hrs.
  • Pour the raspberry sauce on top of the pannacotta, garnish with fresh raspberries.
  • Serve chilled.

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