Panna cotta, a Piedmontese traditional dessert, is a cooked cream dessert that holds its shape with the addition of gelatin. Often served with a coulis of berries, or a sauce such as caramel or chocolate. It’s sometimes even served with liqueurs.
Here's a quick and easy dessert that is a hit every time! Serve this as the dessert for your next Italian meal, and you will certainly turn heads. This is a dessert that can either be served directly in the cup or unmolded and inverted onto a dessert plate. You just can't go wrong. Try this recipe for a delicious creamy treat, with or without the sauce (the nutrition information includes the sauce)
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To unmold run a thin sharp knife around the inside edge of the ramekin then dip the ramekin in very hot water for about 5 – 10 seconds (be sure not to let water flow over top!). Then using a fingertip gently pull the panna cotta from the inner edges to help peel it away from the sides, then invert onto a dessert plate and tap to help unmold.
3 Tbsp cold water
4 tsp (12 g) gelatin
3 cups heavy cream
1 cup whole milk
1/2 cup (100 g) granulated sugar
Pinch of kosher salt
2 tsp vanilla extract
2 cups fresh raspberries
6 tablespoons sugar
1/3 cup water
1.5 teaspoons cornstarch
1 tablespoon water
First, we make the panna cotta.
Pour water into a bowl, add gelatin all at once and mix right away. Let rest for at least 5 minutes.
Fill a very large bowl with a few cups of ice and enough cold water to come about halfway up the bowl.
Meanwhile in a large saucepan bring heavy cream, milk, sugar, and salt to a simmer stirring frequently to dissolve sugar. Remove from heat once it simmers.
Immediately following, heat gelatin mixture in the microwave on high power for 10 - 15 seconds to melt mixture to liquid form and then right away pour into the cream mixture and whisk for 30 seconds.
Set saucepan over an ice bath in a large bowl and stir with a spoon until it's cool to the touch. Stir in vanilla.
Divide mixture among 8 (6 oz.) ramekins (or use wine glasses/dessert cups), adding slightly over 1/2 cup to each.
Cover with plastic wrap and refrigerate until set, at least 4 hours.
Now, we make the sauce!
In a small saucepan combine the fresh raspberries, sugar, and 1/3 cup water.
Heat mixture over medium heat and let simmer for a few minutes until raspberries begin to break down.
In a small bowl stir together 1 tablespoon water with the cornstarch, pour into the raspberry mixture, and let cook until thickened.
Strain mixture by pouring portions at a time into a sieve and pressing on the mixture to remove seeds and extract puree into a bowl beneath.
Chill in the fridge until the panna cotta is ready.
Panna Cotta with Raspberry Sauce
Serves: 8 servings
Amount Per Serving:
% Daily Value*
Total Fat34.22 g
Saturated Fat 21.13 g
Total Carbohydrate30.09 g
Dietary Fiber 2.0 g
Sugars 27.35 g
Vitamin A 381.46 µg
Vitamin C 8.59 mg
Calcium 101.86 mg
Iron 0.28 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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