Panna Cotta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vanilla bean

🥗Healthier: vanilla extract

💰Cheaper: vanilla essence

Vanilla extract is easier to find and less expensive.

fruit puree

🥗Healthier: fresh fruit

💰Cheaper: canned fruit

Fresh fruit provides natural sweetness and flavor.

Take 1/4 cup of half and half in a shallow bowl and sprinkle 1 packet of unflavored gelatin over the top. Let it sit for about 10 minutes.

In a saucepan over medium low heat, combine 1 cup of half and half, 1/2 cup of sugar, and 1/4 teaspoon of salt. Whisk together until steaming hot, but do not boil.

Once steaming, whisk in the gelatin mixture until fully dissolved, about a couple of minutes.

Add 1 and 3/4 cup of heavy cream and 1 and 1/2 teaspoons of vanilla to the mixture and whisk until combined. Remove from heat.

Ladle the cream mixture evenly into six ramekins. Cover with plastic wrap and refrigerate for at least 6 hours or overnight to set.

To make raspberry sauce, combine 1 cup of raspberry preserves, 3 teaspoons of water, and 2 tablespoons of orange juice in a bowl. Microwave until smooth, stirring occasionally.

Once the panna cotta has set, use a pairing knife to loosen the edges of the panna cotta in the ramekin.

Dip the ramekin in hot water for 5 to 10 seconds to help loosen the panna cotta.

Invert the ramekin onto a plate to release the panna cotta. If it doesn't come out, repeat dipping in hot water.

Spoon the raspberry sauce over the panna cotta and top with fresh raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens