Vanilla-Raspberry Panna Cotta

Cap off an Italian meal with these mini cups of silky custard, topped with honey and raspberries. They're easy to make and delightful to serve.

Prep Time

Minutes

Total Time

2:35

Hrs:Mins

Makes

servings

teaspoon unflavored gelatin

tablespoon cold water

2/3

cup whipping cream

2/3

cup milk

1/3

cup sugar

1/2

teaspoon vanilla

1 1/3

cups fresh raspberries

tablespoons honey

Fresh mint sprigs

In small bowl, sprinkle gelatin over cold water; set aside to soften gelatin.
In 2-quart heavy saucepan, heat whipping cream, milk, sugar and vanilla over medium heat to simmering, stirring frequently until sugar is dissolved. Remove from heat. With whisk, stir in softened gelatin until completely dissolved. Cool to room temperature, about 15 minutes.
Place 2 raspberries in bottom of each of 8 shot gasses. Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.
Just before serving, top each panna cotta with remaining raspberries and 3/4 teaspoon honey. Garnish with mint.

Makes 8 servings

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

When ready to pour the panna cotta into the shot glasses, use a small funnel. It will make it easier to pour and keep the glasses clean.

You can steep the cream mixture with fresh herbs, such as chamomile or lemon verbena, for a different flavor. Strain before dividing into the glasses.

Nutrition Information:

1 Serving (1 Serving)

Calories 130

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 4g,
Trans Fat 0g),

Cholesterol 25mg;
Sodium 15mg;
Total Carbohydrate 17g

(Dietary Fiber 1g,
Sugars 15g),

Protein 1g;

Percent Daily Value*:

Exchanges:

0 Starch;
0 Fruit;
1 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Vanilla-Raspberry Panna Cotta

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens