Panna Cotta with Raspberry Sauce

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


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

Raspberry Sauce

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


  1. 1 Pour half-and-half into 1 1/2-quart saucepan. Sprinkle gelatin evenly on cold half-and-half. Let stand 10 minutes.
  2. 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. 3 Stir in sugar, vanilla and salt until sugar is dissolved.
  4. 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. 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. 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.




Nutrition Information

Recipe Step Photos

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