Prep time: 15-20 minutes
Makes: 8 servings

January came and went (it was diet month, remember?). Now that we’re in February, Valentine’s Day celebrations rule! I brainstormed re: recipes and I finally came up with this luscious Raspberry Panna Cotta. Enjoy!

1/4 cup cold water
2-3/4 teaspoons Knox unflavored gelatin (for a less “firm” dessert, reduce this to 2-1/4 teaspoons)
6 ounces fresh raspberries
1 cup heavy whipping cream
1-1/8 cups milk (whole or reduced-fat*)
2/3 cup granulated sugar (white or non bleached)
1/2 teaspoon vanilla extract
24 fresh blueberries (for garnish)
8 small sprigs fresh mint leaves

1. In a 6-ounce glass bowl or cup, combine the water and gelatin. Stir and set aside.

2. Meanwhile, in a blender, puree the raspberries; strain the puree through a fine-mesh sieve into a bowl. Set aside.

3. Combine the heavy whipping cream, milk, pureed raspberries, sugar and vanilla extract in a 4-quart sauce pot.

4. Set the sauce pot over medium-high heat and bring the mixture to a boil.

5. As soon as the mixture boils, remove sauce pot from heat.

6. Using a wire whisk, stir the gelatin into the raspberry-cream mixture; whisk until the gelatin dissolves.

7. Divide the Panna Cotta mixture evenly among 8 ramekins.

8. Cover each ramekin with plastic wrap and set in refrigerator 3 hours to overnight.

9. At serving time, garnish the Panna Cotta with fresh blueberries and mint leaf sprigs.
*NOTE: Low fat or nonfat milk may be too “thin” for this recipe.
Text & Photograph ©2024 Nancy DeLucia Real