Panna Cotta with Raspberry Coulis Sauce


Panna Cotta

Panna Cotta is a perfect Italian-style dessert made using half-and-half cream unflavored gelatin.


  • 1 1/2 teaspoons unflavored gelatin
  • teaspoon vanilla
  • 1/4 cup sugar
  • cups fat-free fresh cream (half-and-half)
  • pinch of salt

For Raspberry Sauce

  • teaspoons cornstarch
  • 1/3 cup water
  • Tablespoons sugar
  • box (10 oz) of frozen raspberries in syrup, thawed and un-drained


  1. Pour 2 cups of fat-free fresh cream into a saucepan. Sprinkle gelatin evenly on cold cream. Leave it for 10 minutes.
  2. 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.
  3. Add vanilla and salt in sugar and stir it until sugar is dissolved.
  4. 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.
  5. 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.
  6. When ready to serve, run a thin knife around edge of each panna cotta.
  7. 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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