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Panna Cotta with Raspberry Sauce

panna cotta with raspberry sauce Dessert Italian
Panna Cotta with Raspberry Sauce
  • Prep 5 min
  • Total 4 hr 20 min
  • Servings 4

Serve this refrigerated panna cotta with raspberry sauce – a perfect Italian-style dessert made using half-and-half and unflavored gelatin.

Updated November 12, 2010

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
15
% Daily Value
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
210mg
9%
Potassium
330mg
9%
Total Carbohydrate
53g
18%
Dietary Fiber
3g
13%
Sugars
44g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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