Vanilla-Raspberry Panna Cotta

Prep 20 min
Total 2 hr 35 min
Servings 8

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. MORE+ LESS-

By Betty Crocker Kitchens

Updated July 21, 2011

Ingredients

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

Steps

Hide Images

1

In small bowl, sprinkle gelatin over cold water; set aside to soften gelatin.
2

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.
3

Place 2 raspberries in bottom of each of 8 shot gasses. Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.
4

Just before serving, top each panna cotta with remaining raspberries and 3/4 teaspoon honey. Garnish with mint.

Expert Tips

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.