Cooked Cream?
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.
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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)
Notes
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.
Ingredients
- Panna Cotta:
- 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
- Raspberry Sauce:
- 2 cups fresh raspberries
- 6 tablespoons sugar
- 1/3 cup water
- 1.5 teaspoons cornstarch
- 1 tablespoon water
Instructions
- 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.
Nutrition Facts
Panna Cotta with Raspberry Sauce
Serves: 8 servings
|
Amount Per Serving: 1 ramekin
|
||
|---|---|---|
| Calories | 437.12 kcal | |
| % Daily Value* | ||
| Total Fat 34.22 g | 52.3% | |
| Saturated Fat 21.13 g | 105% | |
| Trans Fat | ||
| Cholesterol 125.32 mg | 41.7% | |
| Sodium 66.02 mg | 2.8% | |
| Total Carbohydrate 30.09 g | 10% | |
| Dietary Fiber 2.0 g | 8% | |
| Sugars 27.35 g | ||
| Protein 4.45 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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