Best 6 Panna Cotta With Raspberry Sauce Recipes

PANNA COTTA WITH BERRY SAUCE

Steps:

• For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
• Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
• Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
• Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
• For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
• Spoon the sauce over the panna cotta and serve.

PANNA COTTA WITH RASPBERRY SAUCE

Steps:

• Pour half-and-half into 1 1/2-quart saucepan. Sprinkle gelatin evenly on cold half-and-half. Let stand 10 minutes.
• Heat half-and-half mixture over medium-high heat 5 to 7 minutes, stirring constantly, until gelatin is dissolved and mixture is just beginning to simmer (do not allow to boil). Remove from heat.
• Stir in sugar, vanilla and salt until sugar is dissolved.
• Pour mixture into four 1/2-cup ramekins or 6-oz custard cups. Cover with plastic wrap and refrigerate about 4 hours or until set.
• Meanwhile, make raspberry sauce. In 1-quart saucepan, mix sugar and cornstarch. Stir in water and raspberries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Strain sauce through a strainer into bowl to remove seeds if desired. Serve sauce warm or cool. Store covered in refrigerator up to 10 days.
• When ready to serve, run thin knife around edge of each panna cotta. Dip bottom of each ramekin into bowl of very hot water for 5 seconds. Immediately place serving plate upside down onto each ramekin; turn plate and ramekin over and remove ramekin. Serve with sauce.

LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE

Steps:

• Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
• Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
• Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
• When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.

LEMON PANNA COTTA WITH RASPBERRY COULIS

Steps:

• In a saucepan gently heat the cream. Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins. Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
• For raspberry coulis
• In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.

KICKED UP PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
• Heat until gelatin dissolves, stirring constantly as you heat.
• Add sour cream and vanilla.
• Whisk until smooth.
• Pour into indivudual ramekins and chill at least 3 hours.
• Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
• Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
• Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
• Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.

PANNA COTTA WITH CRUSHED RASPBERRY SAUCE

Steps:

• Place raspberries in small bowl. Crush lightly with back of spoon. Stir in 3 tablespoons sugar. Set sauce aside.
• Spray four 3/4-cup custard cups with vegetable oil spray. Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes.
• Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over medium heat, stirring often. Remove from heat. Add gelatin mixture and stir until melted. Strain mixture into large glass measuring cup. Stir in Frangelico, if desired. Chill until cold, about 2 hours. Pour into custard cups, cover and chill overnight.
• Run small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Serve with sauce.