Panna Cotta

2 C. Milk (2% or whole)

2 C. Heavy Whipping Cream

1 Tbsp. Gelatin Powder

½ C. Sugar

2 tsp Vanilla

 

Raspberry Sauce:

½ lb Raspberries (fresh or frozen)

1 Tbsp Water

¼ C. Sugar

 

1.         Dissolve gelatin in ¼ C. cold water and let it swell for about 5-10 minutes.  In a medium pan, bring the cream, milk and sugar to a simmer over medium-low heat (Do not boil).  When sugar has dissolved, remove from heat and add vanilla.  Let cool for 5 minutes before adding gelatin. 

 

2.         Add gelatin to milk mixture and stir until the gelatin has completely dissolved.  Pour it in the serving glasses (I’ve used 5 oz – 150 ml capacity cups) or ramekins and refrigerate until it sets (about 4 hours or better overnight). 

 

3.         To prepare sauce wash raspberries (skip if using frozen) and in a small saucepan put the raspberries, sugar and water.  Bring to a simmer and remove from heat immediately.  Pass through a strainer to remove the seeds out of the sauce.  Cover and let it cool to room temperature then refrigerate until ready to serve. 

 

4.         Before serving, pour the raspberry sauce over the panna cotta and serve.