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- Panna Cotta with Crushed Raspberry Sauce
- (Panna Cotta con Salsa di Lampone Schiacciato)
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- Ingredients:
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One 12-ounce package frozen unsweetened raspberries, thawed, drained
3 tablespoons plus 1/4 cup sugar
Nonstick vegetable oil spray
1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
1 and 1/4 teaspoons unflavored gelatin
1 and 3/4 cups whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons Frangelico (hazelnut liqueur; optional)
Directions:
Place raspberries in small bowl.
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- Crush lightly with back of spoon.
Stir in 3 tablespoons sugar. Set sauce aside.
Spray four 3/4-cup custard cups with vegetable oil spray.
Pour 1 tablespoon milk into small bowl.
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- Sprinkle gelatin over and let stand until softened, about 10 minutes.
Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan.
Scrape in seeds from vanilla bean; add bean.
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- Bring to boil over medium heat, stirring often. Remove from heat.
Add gelatin mixture and stir until melted.
Strain mixture into large glass measuring cup.
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- Stir in Frangelico liqueur, if desired.
Chill until cold, about 2 hours. Pour into custard cups, cover and chill overnight.
Run small sharp knife around sides of cups to loosen custards.
Invert custards onto plates. Serve with sauce. Serves 4.
That's it!
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