Panna Cotta Recipe

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Panna Cotta
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Ingredients
11
Count
Nutrition
426
Calories
Total time
35
Minutes
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Ingredients:

  • 2 tsp cold water
  • 3 cups heavy cream
  • 2/3 cup sugar
  • 1 1/2 tsp vanilla extract
  • 1 pinch salt
  • 3/4 cup sour cream
  • 1 cup sugar
  • 1 1/2 cups fresh cranberries

Directions:

  1. Sprinkle the gelatin over cold water (you won't use the whole packet). This is called blooming and softens the gelatin so it dissolves better. It will set up in 5 to 10 minutes into a soft, pliable disc.
  2. In a large saucepan over medium heat, warm cream, sugar, vanilla, and salt.
  3. Stir occasionally, just until it starts to steam, 5 to 7 minutes (DO NOT BOIL).
  4. Turn off heat and stir in bloomed gelatin until dissolved and dispersed.
  5. Cool the cream mixture in the pan for 5 minutes.
  6. Place the sour cream in a large bowl with a pour spout. Slowly add 1 cup of warm cream into the sour cream and whisk until smooth.
  7. Whisk in remaining warm cream.
  8. Place small, ungreased custard cups or ramekins on a baking sheet.
  9. Pour 2/3 cup panna cotta mixture into each cup.
  10. Cover with plastic wrap and refrigerate overnight or 24 hours.
  11. To unmold, run a sharp knife around a chilled panna cotta, then dip cup in boiling water 5 seconds.
  12. Run the knife around edge again and invert onto a serving plate.
  13. To loosen, hold cup tightly against the plate and shake gently.
  14. When it pulls away from the sides, remove the cup (if it won't release, run the knife around again and dip in boiling water).
  15. Smooth imperfections with your finger or a sharp knife.
  16. Garnish with 1 to 2 tablespoons Cranberry Wine Sauce and reserved berries. Serve cold.
  17. To make the sauce, over medium-high heat dissolve sugar and wine and add berries.
  18. When they start to pop, remove 1/2 cup cranberries with a slotted spoon.
  19. Spread on a plate and reserve.
  20. Reduce heat to medium and simmer remaining cranberries in the wine 10 minutes.
  21. Strain sauce through fine-mesh strainer; pressing on solids to release juice. Discard pulp.
  22. Add lemon juice to sauce and strain again to remove additional seeds, if necessary.
  23. Chill.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 425.88 Kcal (1783 kJ)
Calories from fat 228.26 Kcal
% Daily Value*
Total Fat 25.36g 39%
Cholesterol 92.26mg 31%
Sodium 62.4mg 3%
Potassium 182.16mg 4%
Total Carbs 41.88g 14%
Sugars 34.39g 138%
Dietary Fiber 1.38g 6%
Protein 2.38g 5%
Vitamin C 4.8mg 8%
Calcium 85.5mg 9%
Amount Per 100 g
Calories 219.48 Kcal (919 kJ)
Calories from fat 117.64 Kcal
% Daily Value*
Total Fat 13.07g 39%
Cholesterol 47.55mg 31%
Sodium 32.16mg 3%
Potassium 93.88mg 4%
Total Carbs 21.58g 14%
Sugars 17.72g 138%
Dietary Fiber 0.71g 6%
Protein 1.23g 5%
Vitamin C 2.5mg 8%
Calcium 44.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.4
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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