raspberry panna cotta

    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:

raspberry panna cotta

    I pureed half a pint of fresh raspberries and added it into cream, sugar, vanilla and almond extracts….

rapsberry panna cotta

    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.

raspberry panna cotta

    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

Ingredients

  • 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

Cooking Directions

  1. Puree the raspberries.
  2. Sprinkle the gelatin on the almond milk and let stand for 5 minutes.
  3. Add the raspberry puree, sugar, vanilla and almond extract to the heavy cream and mix.
  4. Put the milk and gelatin into a saucepan and over medium heat stir continually for 5 minutes until the gelatin is dissolved.
  5. Pour in the cream mixture and continue to stir over medium heat for another 5 minutes.
  6. 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.

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