Panna Cotta with Raspberry and Orange Sauce
4 cups of half and half
1/2 cup mascarpone
1/2 cup sugar
1-1/2 teaspoons vanilla
1 tablespoon powdered unflavored gelatin
Zest from 1 orange
2 cups fresh raspberries (or frozen, thawed)
2 teaspoons orange juice
1-2 tablespoons confectioners sugar
Nonstick cooking spray
Spray 6 ramekins or juice glasses with the nonstick cooking spray.
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).
When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it.
Add the mascarpone and stir until melted.
Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved.
Remove from the heat and let it stand for about 5 minutes.
Pour the mixture evenly into the ramekins or glasses.
Cover and refrigerate for at least four hours, but ideally overnight.
Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice.
Add the orange juice and confectioners sugar and mix together. Keep the berry mixture refrigerated until you’re ready to serve the panna cotta.
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.
Drizzle the berry mixture over each serving.
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.
February 9, 2012