Ingredients
Panna Cotta
- ½ cup skim milk, room temperature
- 1 (0.25-ounce) envelope unflavored gelatin
- 2½ cups heavy whipping cream
- ½ cup sugar
- 1½ teaspoons vanilla extract
Raspberry Sauce
- 1 (6-ounce) container fresh raspberries
- ⅓ cup sugar
- 1 teaspoon lemon juice
- Fresh berries for topping
Instructions
- Bloom the Gelatin: In a small bowl, combine the skim milk and gelatin powder. Stir well and set aside to allow the gelatin to bloom and soften.
- Prepare the Cream Mixture: In a medium saucepan, add the heavy whipping cream and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture comes to a gentle boil. Watch carefully as the cream tends to rise quickly.
- Dissolve Gelatin: Once boiling, remove the pan from heat momentarily and immediately add the bloomed gelatin and milk mixture. Stir continuously until the gelatin is fully dissolved. Return the pan to low heat and cook for an additional one minute while stirring constantly to ensure even mixing.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract thoroughly.
- Pour and Chill: Pour the mixture evenly into 4 cups or 6 small ramekins for smaller servings. Let the panna cotta cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or until set.
- Make Raspberry Sauce: When the panna cotta is fully chilled, prepare the raspberry sauce. Place the fresh raspberries, sugar, and lemon juice into a blender or food processor and blend until smooth.
- Strain Sauce: Pour the blended raspberry mixture through a fine sieve to remove seeds, ensuring a smooth sauce.
- Serve: Spoon the raspberry sauce over the set panna cotta and garnish with fresh berries for a beautiful finish.
Notes
- Ensure the gelatin is fully dissolved to avoid a grainy texture in the panna cotta.
- Do not let the cream boil over; watch carefully as it heats.
- For best flavor, use fresh, ripe raspberries for the sauce.
- Panna cotta can be prepared a day ahead and refrigerated until ready to serve.
- Use a fine mesh strainer to remove raspberry seeds for a silky sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
