thepioneerwoman4.0
Panna Cotta
Flavored with flecks of vanilla bean, this panna cotta recipe is the perfect dessert for elegant dinner parties. Top it with raspberry sauce and fresh berries!
👥 6 Servings⏱️ Prep & Cook: 6h 15m⏳ Prep: 15 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●whisk
- ●baking sheet
- ●measuring cup
- ●microwave
- ●knife
📝 Preparation Steps
1
In a small bowl, sprinkle the gelatin over ¼ cup of the half-and-half. Allow the gelatin to soften for ⏱️ 10 minutes.
2
In a medium saucepan, combine the remaining 1 cup of half-and-half, sugar, and salt. Whisk the mixture over medium-low heat until steaming. Add the gelatin and continue to whisk, careful not to boil the mixture, until the gelatin and sugar are dissolved.
3
Remove the mixture from the heat and whisk in the heavy cream and vanilla bean paste.
4
Place 6 (6-oz.) ramekins on a baking sheet. Divide the cream mixture among the ramekins, using a ladle or spoon so that the vanilla bean paste is evenly distributed. Place a large sheet of plastic wrap over the baking sheet, careful not to let the plastic touch the cream.
5
Refrigerate for ⏱️ 6 hours or overnight.
6
In a medium microwave-safe bowl or glass measuring cup, combine the raspberry jam, 3 tablespoons of water, and orange liqueur or orange juice. Microwave in 10-second increments until smooth and well combined. Allow to cool before using.
7
Fill a dish with hot water. Using a small knife, loosen the top edges of the panna cotta from the ramekin, careful not to cut into the custard. Dip the ramekin up to its rim into the bowl of water for about ⏱️ 3 seconds. Invert onto a serving plate.
8
To serve: Spoon the raspberry mixture over each serving of panna cotta. Top with fresh raspberries. Serve immediately.
Fresh raspberries, to serve
Nutrition Facts
calories
539 Calories
fat Content
31 g
fiber Content
1 g
sugar Content
49 g
sodium Content
201 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
96 mg
carbohydrate Content
59 g
saturated Fat Content
20 g
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