Panna Cotta

Categorized:

Tagged:

Pour water into a bowl, add gelatin all at once and mix right away. Let rest 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 cream mixture and whisk for 30 seconds.
Set saucepan over ice bath in 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.
You can serve right from the cups or 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 fingertip gently pull the panna cotta from the inner edges to help peel it away from the sides, then invert onto dessert plate and tap to help unmold.
Top with a berry sauce if desired (recipe in notes, not included in nutrition estimate as this is optional).

In a small saucepan combine 2 cups fresh or frozen raspberries, 6 Tbsp 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 Tbsp water with 1.5 tsp cornstarch, pour into raspberry mixture and let cook until thickened.
Strain mixture by pouring portions at a time into sieve and pressing on mixture to remove seeds and extract puree into a bowl beneath.
Chill through in the fridge.

Panna Cotta#