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Prep 5min
Total4hr20min
Servings4
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Ingredients
2
cups fat-free half-and-half
1 1/2
teaspoons unflavored gelatin
1/4
cup sugar
1
teaspoon vanilla
Dash of salt
Raspberry Sauce
3
tablespoons sugar
2
teaspoons cornstarch
1/3
cup water
1
box (10 oz) frozen raspberries in syrup, thawed and undrained
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Steps
1
Pour half-and-half into 1 1/2-quart saucepan. Sprinkle gelatin evenly on cold half-and-half. Let stand 10 minutes.
2
Heat half-and-half mixture over medium-high heat 5 to 7 minutes, stirring constantly, until gelatin is dissolved and mixture is just beginning to simmer (do not allow to boil). Remove from heat.
3
Stir in sugar, vanilla and salt until sugar is dissolved.
4
Pour mixture into four 1/2-cup ramekins or 6-oz custard cups. Cover with plastic wrap and refrigerate about 4 hours or until set.
5
Meanwhile, make raspberry sauce. In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
6
When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water 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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If you don’t want to unmold the ramekins, pour the custard into four parfait glasses instead, making sure to leave room at the top for the sauce.
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