- 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
- 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)
- 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
To prepare panna cotta, sprinkle gelatin over 1 cup milk; let stand 1 minute.
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.
Divide the mixture evenly among 8 (6-ounce) custard cups coated with cooking spray. Cover and chill at least 4 hours or overnight.
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.
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.