Our version of panna cotta is sweet, creamy, and delicious--with only a fraction of the fat. It's quicker than the traditional recipe because you skip the molding process and chill it in your prettiest glass stemware instead. You can make the panna cotta a day in advance and keep it in the refrigerator, which makes it ideal for dinner parties.
1 envelope unflavored gelatin
2 cups whole milk, divided
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1 cup fat-free sweetened condensed milk, divided
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract
1/2 cup fresh blueberries
1/2 cup fresh raspberries
How to Make It
Sprinkle gelatin over 1 cup whole milk in a small saucepan; let stand 10 minutes. Cook over medium-low heat 5 minutes or until gelatin dissolves, stirring constantly with a whisk. Increase heat to medium, and add sugar and cinnamon; cook, stirring constantly, until sugar dissolves, about 2 minutes. Remove from heat; gradually stir in remaining 1 cup whole milk, 1 cup sweetened condensed milk, vanilla, and almond extract. Pour 1/2 cup panna cotta into each of 6 stemmed glasses; cover and chill overnight.
Spoon about 1 tablespoon blueberries and about 1 tablespoon raspberries over each serving. Let stand at room temperature 5 minutes before serving.
Panna cotta (PAHN-nah KOH-tah), or "cooked cream," is a traditionally molded and chilled dessert that's popular throughout Italy.