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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 -

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

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.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
60
% Daily Value
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.

© 2017 ®/TM General Mills All Rights Reserved

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