Today I’m taking you in the Kitchen for a delicious recipe for summertime Panna Cotta with Raspberry Sauce! This recipe is from my cooking app “Cook Italian with Daniella Malfitano”. You can download my app today on iTunes at the app store. And if you like this recipe you will find over a hundred more delicious recipes when you download the app on your iPad. The app has many great features and functions including hundreds of beautiful color photography, and step by step videos all narrated by me in a special technique section. With this app you also have the ability to add recipes to a favorites list to create menus, e-mail recipes, and even create shopping lists and menus with dinner invitations. Download my app today and whip up this delicious dessert for Panna Cotta with Raspberry Sauce as well as all of the other recipes with this fun new kitchen companion “Cook Italian with Daniella Malfitano”.
Panna Cotta with Raspberry Sauce
1 envelope unflavored gelatin
1/2 cup milk
2-1/2 cup heavy cream
1/2 cup sugar, plus extra
1 vanilla bean
4 sprig fresh mint, for garnish
1-1/2 cup fresh raspberry, divided for garnish
1 tbsp orange juice
1 tbsp cornstarch
1/2 cup cold water
confectioners' sugar, for dusting
Place milk in a small bowl and sprinkle the gelatin over the milk. Let stand for about 5 minutes, until gelatin has softened. In a large saucepan, combine heavy cream and sugar. With a small knife split the vanilla bean down the middle and scrape out the seeds into the saucepan with the cream and sugar. Add the whole vanilla bean for extra flavor. Bring the cream mixture to a simmer, do not boil, stirring gently until sugar dissolves, about 5 minutes. Add the softened gelatin mixture and heat, for another 2 minutes. Remove from heat and remove vanilla pod. Strain into a large measuring cup with a pouring spout. The straining step is important as it insures a smooth consistency. Pour into custard cups or ramekins and gently swirl the cream to distribute the vanilla seeds evenly. Chill in the refrigerator for at least 4 hours or overnight. Gently wash raspberries. In a saucepan over medium-high heat, combine 2/3 of the raspberries, orange juice and sugar to taste. Melt cornstarch into the cold water until smooth. Add to saucepan and bring to a boil. Reduce heat and simmer for about 5 minutes, stirring frequently. The sauce will continue to thicken as it cools. Puree the sauce. Strain through a fine sieve to remove raspberry seeds. Refrigerate until needed. To serve Dip the molds into a pan of hot water for only 30 seconds then invert the panna cotta onto a serving plate. Drizzle raspberry sauce around the panna cotta. Garnish with whole raspberries and fresh mint. Dust with confectioners' sugar.