panna cotta - The Kitchen Buzzz

SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ;
INSTAGRAM/THE KITCHEN BUZZZ!

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!

Ingredients:
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

Directions:
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

Sweetheart Panna Cotta

Wanna treat your Sweetheart to something special? Try this panna cotta recipe which is made with maple syrup and agave nectar (no sugar). Garnish this Sweetheart Panna Cotta with whipped cream (contains sugar) and your favorite candies!

Happy Valentine’s Day!

Prep time: 20 minutes
Serves: 6

Ingredients:
1/4 cup cold water
2-3/4 teaspoons unflavored gelatin
1/2 cup pure maple syrup
1/2 cup agave nectar
1-1/3 cups heavy whipping cream
1-1/3 cups Half N’ Half cream

Directions:
1. In a six-ounce glass or cup, combine the water and gelatin. Set aside.

2. Meanwhile, in a 4-quart sauce pot, bring the maple syrup and agave nectar to a boil.

3. Simmer the syrup and nectar for 8 to 10 minutes, until it reduces by half.

4. Stir in both creams.

5. The agave syrup may solidify. If this is the case, whisk the mixture over low heat until the agave syrup dissolve.

6. Remove sauce pot from heat and stir in the gelatin with a whisk (make sure it dissolves completely into the liquid panna cotta).

7. Divide the liquid panna cotta into six 4-ounce ramekins.

8. Cover the ramekins with foil and transfer to refrigerator to set for 2 hours or overnight.

9. At serving time, garnish the panna cotta ramekins with whipped cream and candies.