Panna Cotta Recipe

Panna Cotta Recipe

Ingredients

Fruit Compote
• ½ pound fresh raspberries
• ½ cup sugar
Panna Cotta
• 1½ cups heavy cream, divided
• 1½ teaspoons powdered gelatin
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
• 8 ounces mascarpone cheese
• 1 pint fresh berries of your choice
• 4 light, sweet cookies

Instructions

Fruit Compote
1. Using a blender, puree the raspberries and sugar until smooth.
2. Pour the mixture through a fine strainer to remove the seeds, then
3. refrigerate overnight.
Panna Cotta
4. Pour ¼ cup heavy cream into a small bowl and sprinkle the gelatin
5. on top. Let the cream stand for 5 minutes, or until the gelatin is
6. softened.
7. Meanwhile, heat the remaining cream with the sugar and vanilla in
8. a saute pan for a few minutes until it steams and the sugar
9. dissolves.
10. Add the gelatin mixture and stir to dissolve.
11. Remove from heat and add the mascarpone cheese. Whisk until
12. smooth.
13. Pour into four 4-ounce ramekins. Cover and chill for at least 4
14. hours, or until firm.
15. To unmold, dip the ramekin in hot tap water for 20 seconds, run a
16. knife along the inside edge, and invert on to a plate. Surround with
17. the Fruit Compote and fresh berries. Serve with a light, sweet cookie