I made this for Christmas dinner and it was way too firm. I triple checked the ingredients when making it and I made it exactly as directed. My five year old called it floppy eggs. It was embarrassing serving such a horrible dessert for my guests and I am usually known for my amazing and special desserts. I will never make this again!!!! YUCK!!!http://www.myrecipes.com/recipe/raspberry-panna-cotta-50400000132014/#
Raspberry Panna Cotta
Photo: Iain Bagwell; Styling: Caroline M. Cunningham
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Total: 2 Hours, 20 Minutes
- 1 (1-oz.) envelope unflavored gelatin
- 2 cups cold milk
- 2 pt. fresh raspberries
- 3 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cardamom (optional)
- 1/3 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon table salt
- 1 1/2 cups heavy cream
- Garnishes: fresh rosemary sprigs, fresh raspberries
- 1. Sprinkle gelatin over milk in a saucepan; let stand 5 minutes.
- 2. Meanwhile, place 3 raspberries in each of 8 (6-oz.) parfait glasses or jars. Mash together 3 Tbsp. sugar, 2 Tbsp. lemon juice, remaining raspberries, and, if desired, cardamom in a medium bowl. Spoon 1 Tbsp. mashed raspberry mixture into each parfait glass. Reserve remaining berry mixture.
- 3. Stir 1/3 cup sugar, vanilla, and salt into milk mixture in saucepan, and cook over low heat, stirring constantly, 3 minutes or until sugar dissolves and milk begins to steam. Remove from heat; stir in cream. Pour milk mixture over raspberries in parfait glasses (about 1/2 cup per glass). Chill 2 hours or until firm. Top parfaits with reserved mashed raspberry mixture just before serving.
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