Panna Cotta with Raspberry Sauce

Serve this refrigerated panna cotta with homemade raspberry sauce – a delicious dessert made using half-and-half and unflavored gelatin.

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  • prep time 5 min
  • total time 4 hr 20 min
  • ingredients 9
  • servings 4
 

Ingredients

2
cups fat-free half-and-half
1 1/2
teaspoons unflavored gelatin
1/4
cup sugar
1
teaspoon vanilla
Dash of salt

Raspberry Sauce

3
tablespoons sugar
2
teaspoons cornstarch
1/3
cup water
1
box (10 oz) frozen raspberries in syrup, thawed and undrained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Pour half-and-half into 1 1/2-quart saucepan. Sprinkle gelatin evenly on cold half-and-half. Let stand 10 minutes.
  • 2 Heat half-and-half mixture over medium-high heat 5 to 7 minutes, stirring constantly, until gelatin is dissolved and mixture is just beginning to simmer (do not allow to boil). Remove from heat.
  • 3 Stir in sugar, vanilla and salt until sugar is dissolved.
  • 4 Pour mixture into four 1/2-cup ramekins or 6-oz custard cups. Cover with plastic wrap and refrigerate about 4 hours or until set.
  • 5 Meanwhile, make raspberry sauce. In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
  • 6 When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water for 5 seconds. Immediately place serving plate upside down onto each ramekin; turn plate and ramekin over and remove ramekin. Serve with sauce.
  • 1 Pour half-and-half into 1 1/2-quart saucepan. Sprinkle gelatin evenly on cold half-and-half. Let stand 10 minutes.
  • 2 Heat half-and-half mixture over medium-high heat 5 to 7 minutes, stirring constantly, until gelatin is dissolved and mixture is just beginning to simmer (do not allow to boil). Remove from heat.
  • 3 Stir in sugar, vanilla and salt until sugar is dissolved.
  • 4 Pour mixture into four 1/2-cup ramekins or 6-oz custard cups. Cover with plastic wrap and refrigerate about 4 hours or until set.
  • 5 Meanwhile, make raspberry sauce. In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
  • 6 When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water for 5 seconds. Immediately place serving plate upside down onto each ramekin; turn plate and ramekin over and remove ramekin. Serve with sauce.

EXPERT TIPS

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Expert Tips

If you don’t want to unmold the ramekins, pour the custard into four parfait glasses instead, making sure to leave room at the top for the sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
15),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
210mg
210%;
Total Carbohydrate
53g
53%
(Dietary Fiber
3g
3%
  Sugars
44g
44%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
15%;
Iron
2%;
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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