Panna Cotta

Christy Rost

1envelope unflavored gelatin
1/3cup granulated sugar
2cups cold half-and-half
1cup heavy cream
1vanilla bean, split
¼teaspoon vanilla
fruit or berries for garnish
raspberry coulis for garnish

In a medium saucepan, stir sugar and half and half together; sprinkle gelatin over top of half and half. Set aside 5 minutes until gelatin has softened. Stir in cream and vanilla bean.

Cook mixture over medium heat, stirring occasionally, until cream mixture is hot and small bubbles form around edges of pan. Do not boil. Stir in vanilla extract; set aside 5 minutes to cool.

Strain mixture into a bowl or large liquid measuring cup lined with cheesecloth Spray individual molds with nonstick vegetable spray. Ladle or pour mixture into prepared molds, cover and refrigerate 2-3 hours until set.

Raspberry Coulis:
114-ounce package individually frozen raspberries, thawed in package
3-4tablespoons sugar
1teaspoon fresh lemon juice

Pour raspberries into blender and puree, transferring puree to a fine sieve set over a medium bowl. Using back of spoon, push the puree through the sieve, discarding seeds. When strained, stir in lemon juice and sugar to taste; stir until sugar has dissolved completely.

To Serve:

Unmold panna cotta by dipping molds into a bowl of hot water for 5-10 seconds. Turn out onto chilled dessert plates garnished with raspberry coulis. Decorate with fresh fruit or berries.

Recipe makes 6-8 individual panna cotta.

Category: Desserts