Panna Cotta Recipe #56464
In response to a request. This recipe is from a William-Sonoma cookbook.
by CrystalA
6¼ hours | 10 min prep
6 ramekins
- 1 1/2 cups whole milk
- 4 teaspoons unflavored gelatin
- 1/2 cup sugar
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla
Topping
- 3 cups raspberries
- 1/4 cup confectioners' sugar
- 1 teaspoon lemon juice
- 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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5 stars