Panna Cotta with Raspberry Coulis Sauce
Panna Cotta is a perfect Italian-style dessert made using half-and-half cream unflavored gelatin.
- 1 1/2 teaspoons unflavored gelatin
- 1 teaspoon vanilla
- 1/4 cup sugar
- 2 cups fat-free fresh cream (half-and-half)
- pinch of salt
For Raspberry Sauce
- 2 teaspoons cornstarch
- 1/3 cup water
- 3 Tablespoons sugar
- 1 box (10 oz) of frozen raspberries in syrup, thawed and un-drained
- Pour 2 cups of fat-free fresh cream into a saucepan. Sprinkle gelatin evenly on cold cream. Leave it for 10 minutes.
- Heat the cream mixture over medium-high heat for 5 to 7 minutes, stirring constantly,until the gelatin is dissolved.when the mixture is just beginning to simmer (do not allow boiling),turn off the stove.
- Add vanilla and salt in sugar and stir it until sugar is dissolved.
- Pour the mixture into four 1/2-cup ramekins or 6-oz custard cups. Cover with clean wrap and refrigerate the mixture for about 4 hours or until set.
- Meanwhile, let’s prepare raspberry sauce. Mix sugar and cornstarch in 1 a saucepan. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir for a minute. Strain sauce through a strainer into a bowl to remove seeds if desired. Serve sauce warm or cool. This can be used up to 10 days when covered and stored in refrigerator.
- When ready to serve, run a thin knife around edge of each panna cotta.
- Take a bowl of hot water and dip the bottom of each ramekin into it for 5 seconds. Immediately place serving plate upside down onto each ramekin; turn plate and ramekin over and remove ramekin. Serve with sauce.
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