Panna Cotta is one of the easiest, yet delicious desserts that you can create for any season. By @elifisikalverson
- Makes:3-4
- Time: Prep 10 min., Cook Time 10 min., Total 2 hour 20 minutes
Ingredients
- 2 pints of fresh raspberries
- 1 ¼ cups of whole milk
- 1 cup of heavy cream
- 4 oz. of cream cheese
- 2 tablespoons of orange juice
- 2 ½ teaspoons of Great Lakes Culinary Gelatin
- 1 teaspoon of orange zest
- 1 tablespoon of vanilla extract
- ½ cup of white sugar
- ½ teaspoon of salt
Directions
- Whisk gelatin with ¼ cup whole milk in a small bowl to combine and let sit 10 minutes.
- Meanwhile add orange juice, 1 pint of raspberries, orange zest and ¼ cup of sugar into a saucepan and cook it over medium high heat stirring often until it boils. Reduce the heat to medium low and cook it for 5 minutes.
- Mix room temperature cream cheese, vanilla extract, and salt in a medium bowl to combine.
- Heat sugar, 1 cup of cream and 1 cup of milk in a saucepan over medium high heat, stirring often, until mixture is hot, and sugar is dissolved, about 3-5 minutes.
- Whisk in gelatin mixture, then pour into cream cheese mixture and whisk to combine.
- Divide panna cotta mixture among ramekins, small bowls, coffee cups, or any small vessel you’d like to use for serving.
- Keep them in the fridge at least 2-3 hours until set.
- Top panna cottas with raspberry reduction and fresh raspberries to serve. Enjoy!
- Note: Without the toppings Panna Cotta can be made 2 days ahead. Cover them up and keep them in the fridge.
