Raspberry Panna Cotta

Photo: Iain Bagwell; Styling: Caroline M. Cunningham  

Cardamom spice gives this silky custard its holiday flavor. Use any berry you wish, adjusting the sugar in the mixture to taste.

Yield: Makes 8 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 20 Minutes
Total: 2 Hours, 20 Minutes


Ingredients

  • 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

Preparation

  1. 1. Sprinkle gelatin over milk in a saucepan; let stand 5 minutes.
  2. 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. 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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