Panna Cotta with Raspberry Sauce
Instructions:
Panna cotta, which means “cooked cream†in Italian, is a custard that is served cold with a sauce. If you prefer, you can serve it with Best Berry Sauce instead of Raspberry Sauce. 1 envelope unflavored gelatin 1 cup milk 1â„2 vanilla bean or 11â„2 teaspoons vanilla extract 13â„4 cups heavy or whipping cream 1â„4 cup sugar 1 strip (3" by 1") lemon peel 1 cinnamon stick (3 inches) Raspberry Sauce
fresh raspberries
Makes 8 servings. Prep: 20 minutes plus chilling Cook: 15 minutes
- In 2-cup measuring cup, evenly sprinkle gelatin over milk; let stand 2 minutes to soften gelatin slightly. With knife, cut vanilla bean lengthwise in half; scrape out seeds and reserve.
- In heavy 1-quart saucepan, combine cream, sugar, lemon peel, cinnamon stick, and vanilla bean halves and seeds (do not add vanilla extract); heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in milk mixture; cook over low heat, stirring frequently, until gelatin has dissolved, 2 to 3 minutes.
- Discard lemon peel, cinnamon stick, and vanilla bean from cream mixture. (Stir in vanilla extract, if using.) Pour cream mixture into medium bowl set in large bowl of ice water. With rubber spatula, stir mixture until it just begins to set, 10 to 12 minutes. Pour cream mixture into eight 4-ounce ramekins. Place ramekins in jelly-roll pan for easier handling. Cover and refrigerate panna cotta until well chilled and set, 4 hours or up to overnight.
- Meanwhile, prepare Raspberry Sauce
- To unmold panna cotta, run tip of knife around edges. Tap side of each ramekin sharply to break seal. Invert onto dessert plates. Spoon raspberry sauce around each panna cotta and sprinkle with raspberries.