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Vanilla-Raspberry Panna Cotta

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Vanilla-Raspberry Panna Cotta
  • Prep 20 min
  • Total 2 hr 35 min
  • Servings 8
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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.
By Betty Crocker Kitchens
Updated Jul 21, 2011

Ingredients

  • 1 teaspoon unflavored gelatin
  • 1 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
  • 2 tablespoons honey
  • Fresh mint sprigs

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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

130 Calories, 7g Total Fat, 1g Protein, 17g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
15mg
1%
Potassium
85mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
5%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
0%
0%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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