Panna Cotta

Panna Cotta
This creamy panna cotta with the raspberry reduction is one of the easiest, yet delicious desserts that you can create for any season.

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 Pork 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.
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