Panna Cotta With Raspberry And Orange Sauce

1. 1

   Spray 6 ramekins or juice glasses with the nonstick cooking spray.

2. 2

   Add the half-and-half to a saucepan over low-medium heat (don't let the mixture get too hot or come to a boil). When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it. Add the mascarpone and stir until melted.

3. 3

   Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved. Remove from the heat and let it stand for about 5 minutes.

4. 4

   Pour the mixture evenly into the ramekins or glasses. Cover and refrigerate for at least 4 hours, but ideally overnight.

5. 5

   Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice. Add the orange juice and confectioner's sugar and mix together. Keep the berry mixture refrigerated until you're ready to serve the panna cotta.

6. 6

   When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates. Drizzle the berry mixture over each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.