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Panna Cotta

Panna Cotta created by Swirling F.

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

Ready In:
6hrs 10mins
Yields:
Units:

ingredients

directions

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

@CrystalA
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@CrystalA
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"In response to a request. This recipe is from a William-Sonoma cookbook."
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  1. Swirling F.
    Panna Cotta Created by Swirling F.
    Reply
  2. Swirling F.
    Panna Cotta Created by Swirling F.
    Reply
  3. Swirling F.
    Panna Cotta Created by Swirling F.
    Reply
  4. sunanta
    Panna Cotta Created by sunanta
    Reply
  5. Theixos
    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
    Reply
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