Total Time
6hrs 10mins
Prep 10 mins
Cook 6 hrs

In response to a request. This recipe is from a William-Sonoma cookbook.

Ingredients Nutrition

Directions

  1. Grease 6-6oz ramekins and place on baking sheet.
  2. Pour 1/3 of the milk in pan and sprinkle in the gelatin.
  3. Let sit until gelatin softens and swells, about 3 min.
  4. Add the remaining milk and sugar and place over medium heat.
  5. Cook, stirring constantly, until sugar and gelatin dissolves.
  6. Do not boil.
  7. Remove from heat and gently stir in cream and vanilla until blended.
  8. Divide mixture into ramekins.
  9. Cover and refrigerate for at least 6 hours or up to overnite.
  10. Carefully remove custards and serve with topping.
  11. For topping.
  12. In a food processor combine raspberries and sugar.
  13. Pulse until berries are pureed.
  14. Then press the puree thru a sieve to extract the juice.
  15. Stir in lemon juice and add more sugar if needed.
  16. Pour over custards and garnish with raspberries or sliced strawberries.
Most Helpful

1 5

Too much Gelatin! I made this recipe for a reunion of exchange students to Italy and had to throw it all away. There was no way I could serve it to anyone who has had real panna cotta. While making this recipe, I thought 4 tsp of gelatin in 3 cups of liquid was WAY too much. I was right. It turned out like super-stiff jell-o. If you are looking for a smooth, creamy panna cotta, this is not the one

5 5

I can't believe I forgot to rate this. I first made this recipe for the 4th of July party that we had. It was so refreshing and just an overall great simple dessert. I really enjoyed the flavor. It is a keeper in our house.

4 5

I have made this recipe before, but using 3 cups of whipping cream instead. It is fast, easy, and the texture is ike velvet! I served mine with seasonal fruits. Using a vanilla bean is an option for a more "intense" flavour