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.

Elisa Bosley
Recipe by Cooking Light November 2007

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Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare panna cotta, sprinkle gelatin over 1 cup milk; let stand 1 minute.

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  • 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.

Nutrition Facts

98 calories; calories from fat 8%; fat 0.9g; saturated fat 0.6g; mono fat 0.3g; protein 3.8g; carbohydrates 19.1g; fiber 0.6g; cholesterol 3mg; iron 0.2mg; sodium 44mg; calcium 107mg.
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