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Photo: Iain Bagwell; Styling: Caroline M. Cunningham  

Raspberry Panna Cotta

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

Southern Living DECEMBER 2013

  • Yield: Makes 8 servings
  • 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. 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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Raspberry Panna Cotta recipe

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