Creamy, delicate and infused with the warmth of real vanilla, this recipe makes for a stunning finale to any holiday meal.
Ingredients
For the Panna Cotta:
2 cups heavy cream
1 cup whole milk
½ cup granulated sugar
1 vanilla bean (split and scraped) or
2 tsp pure vanilla extract
2½ tsp powdered gelatin (1 packet)
3 Tbsp cold water
Pinch of salt
For the Raspberry Sauce:
2 cups fresh raspberries
¼ cup granulated sugar
1 Tbsp lemon juice
½ tsp vanilla extract
Instructions
Bloom the Gelatin: In a small bowl, sprinkle gelatin over 3 Tbsp of cold water. Let stand for 5-10 minutes to soften.
Prepare the Cream Mixture: In a medium saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Split the vanilla bean and scrape the seeds into the mixture (or add vanilla extract). Heat over medium until hot but not boiling.
Add the Gelatin: Remove the saucepan from heat. Stir in the bloomed gelatin until completely dissolved.
Pour and Chill: Strain the mixture through a fine mesh sieve for smoothness. Pour into six small ramekins or dessert glasses. Chill in the refrigerator for at least 4 hours, or until set.
Make the Raspberry Sauce: In a small saucepan, combine raspberries, sugar and lemon juice. Cook over medium heat for 5-7 minutes, until the berries soften and release their juices. Stir in vanilla extract. Blend until smooth, then strain to remove seeds. Cool completely.
Serve: Spoon the raspberry sauce over each panna cotta just before serving. Garnish with fresh raspberries and mint if desired.
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