Olive Garden Panna Cotta – a delicious recipe with heavy cream, milk, sugar, vanilla, unflavored gelatin, fresh raspberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
PANNA COTTA:
2
COMBINE heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
3
HEAT bowl over double boiler until it registers 180u00b0F on a thermometer. Remove from heat and remove vanilla bean.
4
DISSOLVE gelatin in the cream. Mix well.
5
PORTION into small glass containers and cover with plastic wrap.
6
CHILL in refrigerator until cold, preferably overnight.
7
SAUCE:
8
BLEND raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
9
COVER and refrigerate overnight.
10
TO SERVE:
11
LOOSEN panna cotta from sides of small containers.
12
INVERT onto small serving plate.
13
DRIZZLE with chilled raspberry sauce.
14
SERVE immediately.
667
kcal
Calories
47
g
Fat
55
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups heavy cream, 2 cups whole milk, 1/2 cup sugar, 2 teaspoons vanilla extract or 1 vanilla bean, cut in half lengthwise, and more.
Yes, Olive Garden Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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