Raspberry Panna Cotta
MAKE IT SHINE!
ADD YOUR PHOTO
Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are wonderful served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served. Time to make includes chilling. Posted for ZWT II.
- Ready In:
- 8hrs 15mins
- Serves:
- Units:
ingredients
- 8 teaspoons gelatin powder
- 8 tablespoons cold water
- 4 cups whole milk
- 4 cups heavy cream
- 1 3⁄4 cups granulated sugar
- 1 cup raspberry liqueur
- fresh raspberry (optional for garnish)
- mint leaf (optional for garnish)
directions
- Dissolve the gelatin in the cold water & set aside.
- Combine milk, cream, sugar & liqueur in a saucepan. Bring to a quick boil & remove from heat.
- Temper the gelatin with a small amount of hot mixture then add gelatin to the remaining hot liquid.
- Pour into a 10 cup mold or fluted pan & refrigerate until set; at least 8 hours, preferably overnight.
- To unmold the panna cotta, briefly dip the mold in hot water and carefully flip it over on a plate.
- Garnish with berries & mint leaves.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@SusieQusie
Contributor
@SusieQusie
Contributor
"Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are wonderful served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served. Time to make includes chilling. Posted for ZWT II."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are wonderful served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served. Time to make includes chilling. Posted for ZWT II.