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Panna Cotta With Raspberry Sauce

Panna Cotta With Raspberry Sauce

Panna Cotta With Raspberry Sauce

Panna Cotta With Raspberry Sauce

Ingredients

  1. 2 teaspoons unflavored gelatin (from one envelope)
  2. 3 cups heavy cream
  3. 1 vanilla bean
  4. 1/2 cup granulated sugar
  5. Raspberry sauce*
  6. fresh raspberries, optional for garnish

Directions

  1. Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold.
  2. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
  3. Meanwhile, place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
  4. Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
  5. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved.
  6. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate until set, about 2 hours.
  7. To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.
  8. Drizzle with the raspberry sauce and garnish with fresh raspberries, if desired.

Makes 6.

*I halved the recipe and used a strawberry jam since it is what I had on hand.

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