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Lemon Panna Cotta with Raspberry Sauce

Yield 8 servings
If you don't have a vanilla bean, add 1 1/2 teaspoons vanilla extract after the gelatin is dissolved in the hot milk. Serve this make-ahead dessert at its most dazzling with the drizzle of raspberry sauce on the plate. Or serve sauce over ice cream.

Ingredients

  • Panna cotta:
  • 1 envelope unflavored gelatin
  • 2 3/4 cups 1% low-fat milk, divided
  • 1/4 cup sugar
  • 1 (3 x 1-inch) strip fresh lemon rind
  • 1/2 vanilla bean, split lengthwise
  • Cooking spray
  • Sauce:
  • 1 (10-ounce) package frozen raspberries in light syrup, thawed and undrained
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons red currant jelly
  • Mint sprigs (optional)

Nutrition Information

  • calories 98
  • caloriesfromfat 8 %
  • fat 0.9 g
  • satfat 0.6 g
  • monofat 0.3 g
  • polyfat 0.0 g
  • protein 3.8 g
  • carbohydrate 19.1 g
  • fiber 0.6 g
  • cholesterol 3 mg
  • iron 0.2 mg
  • sodium 44 mg
  • calcium 107 mg

How to Make It

  1. To prepare panna cotta, sprinkle gelatin over 1 cup milk; let stand 1 minute.

  2. Combine remaining 1 3/4 cups milk, 1/4 cup sugar, rind, and vanilla bean in a medium saucepan over medium heat; bring to a simmer. Cook 5 minutes, stirring occasionally. Add gelatin mixture to milk mixture; stir until gelatin is completely dissolved. Discard rind and vanilla bean. Cool.

  3. Divide the mixture evenly among 8 (6-ounce) custard cups coated with cooking spray. Cover and chill at least 4 hours or overnight.

  4. To prepare sauce, press raspberries through a sieve over a bowl; discard seeds. Combine 1 tablespoon sugar and cornstarch in a saucepan; stir until blended. Stir in raspberries and jelly; bring to a boil. Cook 1 minute, stirring constantly. Cool.

  5. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each custard cup; invert custard onto each of 8 plates. Spoon 2 tablespoons sauce around each serving. Garnish with mint sprigs, if desired.