Vanilla Panna Cotta With Raspberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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In Italian, Panna Cotta means 'cooked cream.' this is definately one to try . Ingredients:
custards |
2 tablespoons cold water |
1 3/4 teaspoons unflavored powdered gelatin |
1 1/2 cups heavy cream |
1/2 cup milk |
4 tablespoons sugar |
pinch of salt |
2 vanilla beans |
sauce |
2 cups raspberries |
3 tablespoons water |
2 tablespoons sugar |
1 tablespoon kirsch |
1 teaspoon lemon juice |
Directions:
1. Make the custards: Place the water in a small bowl. Sprinkle the gelatin over the water and set aside until the gelatin is softened, 5 minutes.
2. Place the cream, milk, 3 tablespoons of the sugar, and the salt in a saucepan. With a small knife, cut halfway through the vanilla bean lengthwise. Open the vanilla bean and scrape the seeds into the pot. Add the beans to the vanilla mixture. Bring to a boil over high heat, reduce to medium and boil for 1 minute, stirring constantly. Watch closely so it doesn't boil over. Remove from the heat and whisk in the remaining 1 tablespoon sugar and the gelatin mixture until dissolved.
3. Make the sauce: Puree 1 1/4 cups raspberries in a blender with the water, sugar, kirsch, and lemon juice. Strain through a fine-mesh strainer. Place in a bowl and add the remaining 3/4 cup raspberries; stir together.
4. Just before serving, run a small knife around the edges of the ramekins. Unmold the panna cotta onto serving plates and spoon the sauce around the custards.
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