Despite my love for anything with gelatin in it, I have never made the Italian dessert, panna cotta. I spied mini ones on Pinterest the other day and that sparked my thinking about making one. I searched for interesting recipes and found one made with lemon grass with szechuan peppercorn dust………but instead opted for a simple vanilla almond one with fresh raspberries. I envisioned my panna cotta swimming in a pool of chocolate. When it was finished (see above), every bite I took was creamy and smooth, wonderful with the chocolate sauce.This is how I made it:
I pureed half a pint of fresh raspberries and added it into cream, sugar, vanilla and almond extracts….
Then I added that mixture to milk in which gelatin had been disolved and it yielded a lovey delicate pink cream which I poured into small molds.
I set the molds in the refrigerator overnight, planning to serve the dessert the next day for lunch. It was a hot day, and these cool little desserts were refreshing and light.
Raspberry Panna Cotta in a Pool of Chocolate
- 1/2 pint raspberries
- 1 tablespoon gelatin
- 1 cup almond milk
- 2 1/4 cups heavy cream
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 teaspoons almond extract
- Puree the raspberries.
- Sprinkle the gelatin on the almond milk and let stand for 5 minutes.
- Add the raspberry puree, sugar, vanilla and almond extract to the heavy cream and mix.
- Put the milk and gelatin into a saucepan and over medium heat stir continually for 5 minutes until the gelatin is dissolved.
- Pour in the cream mixture and continue to stir over medium heat for another 5 minutes.
- Remove from the heat and pour into molds.
For the Pool of Chocolate: melt 1 cup of semi-sweet chocolate chips in 1/2 cup of half and half. Cool, then pour around the panna cottas and serve.