Kicked Up Panna Cotta with Fresh Raspberry Sauce |
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Prep Time: 180 Minutes Cook Time: 2 Minutes |
Ready In: 182 Minutes Servings: 4 |
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I love Panna Cotta, the traditional Italian eggless custard. It makes a wonderfully light finish to a heavy meal. Occasionally, I depart from the traditional recipe and add a bit of sour cream for a whole new depth of flavor. Fresh fruit is delightful with this dish, though you could serve it with a silky chocolate sauce. Very nice served in heart shaped ramekins! Prep time includes chilling time for the custard. Leftover sauce may be kept in the refrigerator for up to 3 days and served over ice cream, lemon tarts, or ? Ingredients:
1 cup cream |
1/2 cup sugar |
1 package unflavored gelatin |
1 teaspoon vanilla |
1 cup sour cream |
1 pint fresh raspberries or 12 ounces frozen raspberries, thawed |
3 tablespoons sugar |
2 teaspoons strained fresh lemon juice |
fresh strawberries or blueberries or raspberries |
Directions:
1. Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
2. Heat until gelatin dissolves, stirring constantly as you heat.
3. Add sour cream and vanilla.
4. Whisk until smooth.
5. Pour into indivudual ramekins and chill at least 3 hours.
6. Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
7. Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
8. Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
9. Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.
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