Panna Cotta with Raspberry Sauce

Name: Panna Cotta with Raspberry Sauce
Prep time: 5 min
Total time: 4 h 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 cups fat-free half-and-half; 1 1/2 teaspoons unflavored gelatin; 1/4 cup sugar; 1 teaspoon vanilla; Dash of salt; 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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Prep 5 min
Total 4 hr 20 min
Servings 4

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

By Betty Crocker Kitchens

Updated Nov 12, 2010

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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

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.

Tips from the Betty Crocker Kitchens

tip 1
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

250 Calories, 2g Total Fat, 4g Protein, 53g Total Carbohydrate, 44g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 250

Calories from Fat: 15

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;

Weekly Whisks