Italian for cooked cream, panna cotta is a light, silky custard often flavored with vanilla. It’s served chilled, accompanied with fruit or chocolate sauce.
- 1 1/2 qt heavy cream
- 1/2 qt whole milk
- 3/4 cup sugar
- 1 tsp vanilla extract or ½ vanilla bean, cut in half lengthwise
- 1 envelope unflavored gelatin
- 8 oz fresh raspberries
- 1/3 cup powdered sugar
COMBINE heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well.
HEAT bowl over double boiler until it registers 180°F on a thermometer. Remove from heat and remove vanilla bean.
DISSOLVE gelatin in the cream. Mix well.
PORTION into small glass containers and cover with plastic wrap.
CHILL in refrigerator until cold, preferably overnight.
BLEND raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well.
COVER and refrigerate overnight.
LOOSEN panna cotta from sides of small containers.
INVERT onto small serving plate.
DRIZZLE with chilled raspberry sauce.