Panna Cotta Recipe
Panna cotta
Ingredients
- ½ pound fresh raspberries
- ½ cup sugar
- 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
Fruit Compote
Panna Cotta
Instructions
- Using a blender, puree the raspberries and sugar until smooth.
- Pour the mixture through a fine strainer to remove the seeds, then
- refrigerate overnight.
- Pour ¼ cup heavy cream into a small bowl and sprinkle the gelatin
- on top. Let the cream stand for 5 minutes, or until the gelatin is
- softened.
- Meanwhile, heat the remaining cream with the sugar and vanilla in
- a saute pan for a few minutes until it steams and the sugar
- dissolves.
- Add the gelatin mixture and stir to dissolve.
- Remove from heat and add the mascarpone cheese. Whisk until
- smooth.
- Pour into four 4-ounce ramekins. Cover and chill for at least 4
- hours, or until firm.
- To unmold, dip the ramekin in hot tap water for 20 seconds, run a
- knife along the inside edge, and invert on to a plate. Surround with
- the Fruit Compote and fresh berries. Serve with a light, sweet cookie
Fruit Compote
Panna Cotta