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Home > Recipes > Desserts > Refrigerated Desserts > Panna Cotta

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Panna Cotta

Panna Cotta
Recipe Tip
Berrylicious
Berries can be fiber giants. Just one cup of blackberries or raspberries gives you a whopping 8 grams of fiber, one-third of your daily needs.
Simplify
If you don’t want to unmold the ramekins, pour the custard into four parfait glasses instead.

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Based on 5 ratings

Italian for “cooked cream,” panna cotta is an unbaked egg-free custard with a silky, light texture. From eatbetteramerica.
Prep Time:15 min
Start to Finish:4 hr 15 min
makes:4 servings
Panna Cotta
2cups vanilla soymilk
1 1/2teaspoons unflavored gelatin
2tablespoons sugar
1 1/2teaspoons vanilla
Dash salt
Raspberry Sauce
2tablespoons sugar
1teaspoon cornstarch
1/4cup water
1 1/2cups Cascadian Farm® frozen organic raspberries (from 10-oz bag)
1.Into 1 1/2-quart saucepan, pour soymilk. Sprinkle gelatin evenly over soymilk. Let stand 5 minutes.
2.Add 2 tablespoons sugar, the vanilla and salt. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until gelatin is dissolved and mixture just begins to simmer (do not boil). Remove from heat.
3.Pour mixture into 4 (1/2-cup) ramekins or (6-oz) custard cups. Cover with plastic wrap; refrigerate about 4 hours or until set.
4.Meanwhile, in 1-quart saucepan, stir together 2 tablespoons sugar, the cornstarch and water. Stir in 1/2 cup of the raspberries. Heat to boiling, stirring frequently. Reduce heat to low. Cook 3 to 5 minutes, stirring frequently, until slightly thickened. Cool 10 minutes. Stir in remaining raspberries. Cover; refrigerate at least 1 hour until chilled.
5.When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water 5 seconds. Immediately place serving plate upside down over each ramekin; turn plate and ramekin over and remove ramekin. Panna cotta will flatten slightly. Spoon sauce over each serving.
High Altitude (3500-6500 ft): In step 2, heat over medium-high heat 4 to 5 minutes (do not boil).
Nutritional Information
1 Serving: Calories 160 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 125mg; Total Carbohydrate 30g (Dietary Fiber 6g, Sugars 22g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C 20%; Calcium 15%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
2 Reviews

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Posted at 10:28 AM on November 23 2011 by
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Posted at 10:27 AM on November 23 2011 by Jeanie at EatBetterAmerica
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