3 hrs 2 mins
miss gracie's Note:
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 ?
My Private Note
Units: US | Metric
- 1Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
- 2Heat until gelatin dissolves, stirring constantly as you heat.
- 3Add sour cream and vanilla.
- 4Whisk until smooth.
- 5Pour into indivudual ramekins and chill at least 3 hours.
- 6Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
- 7Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
- 8Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
- 9Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.
Browse Our Top Gelatin Recipes
You Might Also Like...View All Gelatin Recipes
Nutritional Facts for Kicked Up Panna Cotta with Fresh Raspberry Sauce
Serving Size: 1 (233 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 475.0
- Calories from Fat 279
- Total Fat 31.0 g
- Saturated Fat 19.0 g
- Cholesterol 91.6 mg
- Sodium 51.6 mg
- Total Carbohydrate 48.3 g
- Dietary Fiber 5.0 g
- Sugars 38.2 g
- Protein 4.0 g
The following items or measurements are not included: