Panna Cotta with Raspberry Compote and Crispy Bread Crumble

Step 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.

Step 2

Pour the cream mixture into 2 serving glasses or ramekins. Refrigerate until set, at least 2 hours or up to overnight.

Step 3

In a small bowl, mash 1/2 cup raspberries with 1 tablespoon sugar (if you have it) to make a compote. Set aside.

Step 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.

Step 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.