Panna Cotta

1. 1

   Grease 6-6oz ramekins and place on baking sheet.

2. 2

   Pour 1/3 of the milk in pan and sprinkle in the gelatin.

3. 3

   Let sit until gelatin softens and swells, about 3 min.

4. 4

   Add the remaining milk and sugar and place over medium heat.

5. 5

   Cook, stirring constantly, until sugar and gelatin dissolves.

6. 6

   Do not boil.

7. 7

   Remove from heat and gently stir in cream and vanilla until blended.

8. 8

   Divide mixture into ramekins.

9. 9

   Cover and refrigerate for at least 6 hours or up to overnite.

10. 10

    Carefully remove custards and serve with topping.

11. 11

    For topping.

12. 12

    In a food processor combine raspberries and sugar.

13. 13

    Pulse until berries are pureed.

14. 14

    Then press the puree thru a sieve to extract the juice.

15. 15

    Stir in lemon juice and add more sugar if needed.

16. 16

    Pour over custards and garnish with raspberries or sliced strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.