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Panna Cotta with Raspberry Sauce
Recipe from The All New Good Housekeeping Cook Book by Susan Westmoreland
Panna cotta means "cooked cream" in Italian, even though it is barely cooked at all.
Ingredients
1 envelope unflavored gelatin
1 cup milk
1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1 3/4 cups heavy or whipping cream
1/4 cup sugar
1 strip (3-inch by 1-inch) lemon peel
1 cinnamon stick (3 inches)
Raspberry sauce (recipe in cookbook, or use store-bought sauce)
Fresh raspberries
Directions
In 2-cup measuring cup, evenly sprinkle gelatin over milk; let stand two minutes to soften gelatin slightly. With knife, cut vanilla bean lengthwise in half; scrape out seeds and reserve.
In 1-quart saucepan, combine cream, sugar, lemon peel, cinnamon stick and vanilla bean halves and seeds (do not add vanilla extract); heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, five minutes. Stir in milk mixture; cook over low heat, stirring frequently, until gelatin has completely dissolved, two to three minutes.
Discard lemon peel, cinnamon stick and vanilla bean from cream mixture. (Stir in vanilla extract, if using.) Pour cream mixture into medium bowl set in large bowl of ice water. With rubber spatula, stir mixture until it just begins to set, 10 to 12 minutes. Pour cream mixture into eight, 4-ounce ramekins. Place ramekins in jellyroll pan for easier handling. Cover and refrigerate panna cotta until well chilled and set, four hours or up to overnight.
To unmold panna cotta, run tip of knife around edges. Tap side of each ramekin sharply to break seat. Invert onto plates. Spoon raspberry sauce around each panna cotta and sprinkle with raspberries.
Makes eight servings.
Suggestions
Each serving without raspberry sauce: About 228 calories, 3 grams protein, 9 grams carbohydrate, 20 grams total fat (13 grams saturated), 76 milligrams cholesterol, 37 milligrams sodium