Panna Cotta with Raspberry Compote and Crispy Bread Crumble
A quick, elegant dessert with creamy panna cotta, tangy raspberry compote, and a crunchy bread crumble.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 4g
Ingredients
- 2 cups heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- 1 cup raspberries
- 1 slice bread
- 1 tablespoon butter
Instructions
- 1
In a small saucepan, combine 2 cups heavy cream, 1/4 cup sugar, and 1 teaspoon vanilla extract. Heat over medium, stirring, until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
- 2
Pour the cream mixture into 2 serving glasses or ramekins. Refrigerate until set, at least 2 hours or up to overnight.
- 3
In a small bowl, mash 1/2 cup raspberries with 1 tablespoon sugar (if you have it) to make a compote. Set aside.
- 4
Toast 1 slice of bread, then crumble it. In a small skillet, melt 1 tablespoon butter over medium heat, add the bread crumbs, and cook until golden and crispy, about 3 minutes.
- 5
Top each chilled panna cotta with the raspberry compote, crispy bread crumble, and remaining 1/2 cup whole raspberries. Dust with powdered sugar or cocoa if desired.
Tools you’ll need
- small saucepan
- small skillet
- serving glasses or ramekins
- small bowl
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