Lemon Panna Cotta with Raspberry Sauce
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.
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- Calories: 98
- Calories from fat: 8%
- Fat: 0.9g
- Saturated fat: 0.6g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.0g
- Protein: 3.8g
- Carbohydrate: 19.1g
- Fiber: 0.6g
- Cholesterol: 3mg
- Iron: 0.2mg
- Sodium: 44mg
- Calcium: 107mg
- 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)
- 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.
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