Panna Cotta With Crushed Raspberry Sauce
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
50
Spice
48
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Place raspberries in small bowl
2
Crush lightly with back of spoon
3
Stir in 3 tablespoons sugar
4
Set sauce aside
5
Spray four 3/4-cup custard cups with vegetable oil spray
6
Pour 1 tablespoon milk into small bowl
7
Sprinkle gelatin over and let stand until softened, about 10 minutes
8
Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan
9
Scrape in seeds from vanilla bean; add bean
10
Bring to boil over medium heat, stirring often
11
Remove from heat
12
Add gelatin mixture and stir until melted
13
Strain mixture into large glass measuring cup
14
Stir in Frangelico, if desired
15
Chill until cold, about 2 hours
16
Pour into custard cups, cover and chill overnight
17
Place raspberries in small bowl
18
Crush lightly with back of spoon
19
Stir in 3 tablespoons sugar
20
Set sauce aside
21
Spray four 3/4-cup custard cups with vegetable oil spray
22
Pour 1 tablespoon milk into small bowl
23
Sprinkle gelatin over and let stand until softened, about 10 minutes
24
Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan
25
Scrape in seeds from vanilla bean; add bean
26
Bring to boil over medium heat, stirring often
27
Remove from heat
28
Add gelatin mixture and stir until melted
29
Strain mixture into large glass measuring cup
30
Stir in Frangelico, if desired
31
Chill until cold, about 2 hours
32
Pour into custard cups, cover and chill overnight
33
Run small sharp knife around sides of cups to loosen custards
34
Invert custards onto plates
35
Serve with sauce
36
Run small sharp knife around sides of cups to loosen custards
37
Invert custards onto plates
38
Serve with sauce