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Panna Cotta with Raspberry Sauce
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Prep Time:
5 minutes
Total Time:
4 hours 20 minutes
Chilled panna cotta with raspberry sauce: An elegant Italian dessert of cream and gelatin topped with fruity sauce.
Ingredients:
  • 2 cups fat-free half-and-half
  • 1 1/2 teaspoons unflavored gelatin
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • Dash of salt
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 box (10 oz) frozen raspberries in syrup, thawed and undrained
Instructions:
  • In a 1 1/2-quart saucepan, gently pour the half-and-half. Evenly sprinkle the gelatin over the cold half-and-half and allow it to stand for 10 minutes.
  • Heat the half-and-half mixture on medium-high heat for 5 to 7 minutes, stirring constantly until the gelatin is dissolved and the mixture is just about to simmer (make sure it doesn't boil). Remove from heat.
  • Combine the sugar, vanilla, and salt until the sugar is fully dissolved.
  • Divide the mixture evenly between four 1/2-cup ramekins or 6-oz custard cups. Seal with plastic wrap and chill for approximately 4 hours until firm.
  • To prepare the raspberry sauce, combine sugar and cornstarch in a 1-quart saucepan. Add water and raspberries, then cook over medium heat, stirring constantly until the mixture thickens and comes to a boil. Let it boil and stir for 1 minute. Strain the sauce through a strainer into a bowl to remove seeds if preferred. Serve the sauce warm or cool, and store any leftovers covered in the refrigerator for up to 10 days.
  • Before serving, gently loosen the panna cotta by running a knife around the edges. Briefly dip the bottom of each ramekin in hot water for 5 seconds. Quickly invert a serving plate over the ramekin, flip it over, and carefully lift off the ramekin. Serve with sauce.

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