The All New Good Housekeeping Cookbook

edited by Susan Westmoreland

Published by Hearst Books

832 pages, 2001


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Panna Cotta with Raspberry Sauce

from The All New Good Housekeeping Cookbook

 

Panna cotta means "cooked cream" in Italian, even though it is barely cooked at all.

Prep: 20 minutes plus chilling
Cook: 15 minutes

1 envelope unflavored gelatin
1 cup milk
1/2 vanilla bean or 1 1/2 teaspoons vanilla extract
1 3/4 cups heavy or whipping cream
1/4 cup sugar
1 strip (3" by 1") lemon peel
1 cinnamon stick (3 inches)
Raspberry Sauce
fresh raspberries

1. In 2-cup measuring cup, evenly sprinkle gelatin over milk; let stand 2 minutes to soften gelatin slightly. With knife, cut vanilla bean lengthwise in half; scrape out seeds and reserve.

2. In 1-quart saucepan, combine cream, sugar, lemon peel, cinnamon stick, and vanilla bean halves and seeds (do not add vanilla extract); heat to boiling over high heat, stirring occasionally. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in milk mixture; cook over low heat, stirring frequently, until gelatin has completely dissolved, 2 to 3 minutes.

3. Discard lemon peel, cinnamon stick, and vanilla bean from cream mixture. (Stir in vanilla extract, if using.) Pour cream mixture into medium bowl set in large bowl of ice water. With rubber spatula, stir mixture until it just begins to set, 10 to 12 minutes. Pour cream mixture into eight 4-ounce ramekins. Place ramekins in jelly-roll pan for easier handling. Cover and refrigerate panna cotta until well chilled and set, 4 hours or up to overnight.

4. Meanwhile, prepare Raspberry Sauce:

1 package (10 ounces) frozen raspberries in syrup, thawed
2 tablespoons red currant jelly
2 teaspoons cornstarch

Into nonreactive 2-quart saucepan, with back of spoon, press raspberries through fine sieve; discard seeds. Stir in jelly and cornstarch. Heat to boiling over high heat, stirring constantly; boil 1 minute. (Serve at room temperature, or cover and refrigerate up to 2 days.)

5. To unmold panna cotta, run tip of knife around edges. Tap side of each ramekin sharply to break seal. Invert onto plates. Spoon raspberry sauce around each panna cotta and sprinkle with raspberries. Makes 8 servings.

Each serving without Raspberry Sauce: About 228 calories, 3g protein, 9g carbohydrate, 20g total fat (13g saturated), 76 mg cholesterol, 37 mg sodium.

Each tablespoon of Raspberry Sauce: About 26 calories, 0g protein, 7g carbohydrate, 0g total fat (0g saturated), 0 mg cholesterol, 1 mg sodium.