Panna Cotta

Decadent, delicious, and simple to make. Panna Cotta

Prep Time10

Course: Dessert

Cuisine: Italian

Keyword: easy recipe, heavy whipping cream, jello, panna cotta, vanilla bean

½ cup milk cold
½ tablespoon unflavored gelatin
1 ½ cups heavy whipping cream
¼ cup sugar
1 tsp. vanilla extract or ½ vanilla bean pod (cut lengthwise and scrape out seeds) or ½ tablespoon vanilla bean paste
pinch salt

3/4 tsp gelatin (remainder of above gelatin envelope)
1/4 cup water
1.5 cups fresh or frozen raspberries, or mix of berries or use approximately 1 cup of your berry sauce
1/4 granulated sugar

In a large bowl add the cold milk then sprinkle on the unflavored gelatin. Do not stir. Let sit for about 10 minutes.
Combine the heavy whipping cream and sugar in a medium saucepan on medium-low heat. Bring to a simmer, stirring to dissolve the sugar. Once the sugar is dissoved, remove from heat and add vanilla.
Pour simmered cream mixture over the gelatin/milk mixture and stir until all the gelatin is dissolved.
Pour cream mixture in 2-4 serving glasses or ramekins (it just depends on the size how many you will need.) Carefully place in fridge and let set for a few hours or overnight.

To make the raspberry gelee, in a small saucepan, combine the remaining gelatin with the water, and let stand for 5 minutes.
Add the raspberries, sugar, and lemon juice, then simmer for 5 minutes until the sugar is dissolved. Use a fine meshed sieve to strain out the raspberry seeds.
Let the gelee cool to room temperature, about 10-15 minutes, before pouring evenly over the chilled panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).
Refrigerate for another hour to set the gelee. If desired, serve with fresh berries on top, and enjoy!