1 (12 oz.) package unsweetened frozen raspberries with juice, thawed
3 tablespoons sugar
How to Make It
Make panna cotta: In a bowl, sprinkle gelatin over 1 cup buttermilk; let rest 5 minutes.
Whisk sugar and half-andhalf in a saucepan over medium heat to dissolve sugar. When mixture begins to bubble at edges, pour over buttermilk mixture and whisk to combine and dissolve gelatin. Stir in remaining buttermilk. Strain mixture through a fine-meshed sieve and divide evenly among six 6 oz. ramekins. Refrigerate panna cotta until set, at least 6 hours or overnight.
Make sauce: Blend raspberries with juice and sugar in food processor until smooth. Strain; discard solids.
To loosen panna cotta, run a thin-bladed knife around edges and invert onto plates. Serve with raspberry sauce.
This was my 1st attempt at panna cotta and it came out great. It was so easy -- loved that. I made the sauce with strawberries instead of raspberries, which was delicious. Straining the puréed berries took a while, so it's good to plan ahead. I'd feel good about serving this to company.
This is an AMAZING panna cotta recipe! It is easy to make and the result is delicious! The sauce is also great tasting! Don't judge, but I ate this one all by myself! I couldn't share..nope.. not this one! ;) And did you see the calories? Very good for such a tasty dessert!
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