Lemon Panna Cotta with Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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If you don't have a vanilla bean, add 1 1/2 teaspoons vanilla extract after the gelatin is dissolved in the hot milk. Serve this make-ahead dessert at its most dazzling with the drizzle of raspberry sauce on the plate. Or serve sauce over ice cream. Ingredients:
1 envelope unflavored gelatin |
2 3/4 cups 1% low-fat milk, divided |
1/4 cup sugar |
1 (3 x 1-inch) strip fresh lemon rind |
1/2 vanilla bean, split lengthwise |
cooking spray |
1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained |
1 tablespoon sugar |
2 teaspoons cornstarch |
2 tablespoons red currant jelly |
mint sprigs (optional) |
Directions:
1. To prepare panna cotta, sprinkle gelatin over 1 cup milk; let stand 1 minute.
2. Combine remaining 1 3/4 cups milk, 1/4 cup sugar, rind, and vanilla bean in a medium saucepan over medium heat; bring to a simmer. Cook 5 minutes, stirring occasionally. Add gelatin mixture to milk mixture; stir until gelatin is completely dissolved. Discard rind and vanilla bean. Cool.
3. Divide the mixture evenly among 8 (6-ounce) custard cups coated with cooking spray. Cover and chill at least 4 hours or overnight.
4. To prepare sauce, press raspberries through a sieve over a bowl; discard seeds. Combine 1 tablespoon sugar and cornstarch in a saucepan; stir until blended. Stir in raspberries and jelly; bring to a boil. Cook 1 minute, stirring constantly. Cool.
5. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each custard cup; invert custard onto each of 8 plates. Spoon 2 tablespoons sauce around each serving. Garnish with mint sprigs, if desired.
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