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Panna Cotta with Raspberry Sauce
Makes 4 servings
*1/2 cup whole milk
*1/2 tbls. unflavored gelatin
*1 1/2 cups heavy or whipping cream
*1 1/2 tbls. sugar
*1 1/2 tbls. honey
*Dash of salt
*1/8 tsp. vanilla extract
*1 1/2 cups fresh raspberries
*1/4 cup superfine sugar
*3 tbls. fresh lemon juice
*2 tbls. raspberry liqueur (such as Chambord)
*Mint for garnish
1Pour milk in a heavy small saucepan. Sprinkle gelatin over top and let stand 5 minutes to soften. Stir constantly over medium heat until gelatin dissolves, about 5 minutes. Do not allow to boil. Add cream, sugar, honey and salt and stir, about 2 minutes. Remove from heat. Whisk in vanilla. Cool slightly, then strain into wine or dessert glasses. Cover and refrigerate 6-8 hours or overnight to set.
2Set 12 raspberries aside for garnish. Process remaining raspberries in a blender or food processor until smooth. Strain through a fine sieve into a bowl. Combine superfine sugar, lemon juice and liqueur in a bowl and mix well. Add to the pureed raspberries. Chill until ready to serve.
3Spoon raspberry sauce over panna cotta. Garnish individual desserts with 3 fresh raspberries and a sprig of mint.
  • Recipe can be multiplied.