Panna Cotta with Raspberry and Orange Sauce
Panna Cotta with Raspberry and Orange Sauce is a simple, elegant and creamy dessert. It’s rich, but not too sweet, and the silky texture and fresh berries make it a lovely dessert, especially for a special occasion.
This recipe contains half & half, mascarpone, sugar, vanilla extract, gelatin (unflavored), oranges, raspberries, oranges, sugar (powdered, confectioners), cooking spray
Prep time: 15 min
Cook time: 15 min
- 4 cup(s) half and half
- 1/2 cup(s) mascarpone
- 1/2 cup(s) sugar
- 1 - 1/2 tsp. vanilla
- 1 tbsp. powdered unflavored gelatin
- Zest from 1 orange
- 2 cup(s) fresh raspberries (or frozen, thawed)
- 2 tsp. orange juice
- 1 - 2 tbsp. confectioners sugar
- Nonstick cooking spray
- 1. Spray 6 ramekins or juice glasses with the nonstick cooking spray.
- 2. Add the half and half to a saucepan over low-medium heat (don’t let the mixture get too hot or come to a boil).
- 3. When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it.
- 4. Add the mascarpone and stir until melted.
- 5. Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved.
- 6. Remove from the heat and let it stand for about 5 minutes.
- 7. Pour the mixture evenly into the ramekins or glasses.
- 8. Cover and refrigerate for at least four hours, but ideally overnight.
- 9. Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice.
- 10. Add the orange juice and confectioners sugar and mix together. Keep the berry mixture refrigerated until you’re ready to serve the panna cotta.
- 11. When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates.
- 12. Drizzle the berry mixture over each serving.