Panna Cotta with Raspberry and Orange Sauce

November 15, 2024

45

medium

6

  • Prepare the Ramekins:
    • Lightly spray 6 ramekins or juice glasses with nonstick cooking spray. Set aside.
  • Heat the Half and Half:
    • In a saucepan over low to medium heat, add the half and half. Warm the mixture gently, ensuring it does not boil.
  • Dissolve the Gelatin:
    • Once the half and half is warm, sprinkle the gelatin over the mixture and stir until fully dissolved.
  • Add Mascarpone and Sugar:
    • Stir in the mascarpone cheese and continue stirring until melted and smooth.
    • Add the sugar, orange zest, and vanilla extract, and stir until the sugar dissolves completely.
  • Cool the Mixture:
    • Remove the saucepan from the heat and let the mixture cool for about 5 minutes.
  • Pour into Ramekins:
    • Evenly divide the mixture among the prepared ramekins or glasses.
    • Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the panna cotta to set.
  • Prepare the Raspberry and Orange Sauce:
    • In a small bowl, gently mash the raspberries with a fork to release their juice.
    • Add the orange juice and powdered sugar, and stir until well combined.
    • Refrigerate the berry mixture until ready to serve.
  • Serve the Panna Cotta:
    • Once the panna cotta has set, use a knife to gently loosen the edges of the ramekins or glasses.
    • Carefully invert each ramekin onto a plate to release the panna cotta.
    • Drizzle the raspberry and orange sauce over each serving.
Reviews

Ingredients:

Adjust Servings
4cups half and half
0.5cup mascarpone
0.5cup sugar
1.5teaspoons vanilla
1tablespoon powdered gelatin unflavored
1 orange zest
2cups raspberries fresh, frozen, thawed, (or , )
2teaspoons orange juice
1tablespoons confectioners sugar

Directions

1.
Prepare the Ramekins
Lightly spray 6 ramekins or juice glasses with nonstick cooking spray. Set aside.
Mark as complete
2.
Heat the Half and Half
In a saucepan over low to medium heat, add the half and half. Warm the mixture gently, ensuring it does not boil.
Mark as complete
3.
Dissolve the Gelatin
Once the half and half is warm, sprinkle the gelatin over the mixture and stir until fully dissolved.
Mark as complete
4.
Add Mascarpone and Sugar
1. Stir in the mascarpone cheese and continue stirring until melted and smooth. | 2. Add the sugar, orange zest, and vanilla extract, and stir until the sugar dissolves completely.
Mark as complete
5.
Cool the Mixture
Remove the saucepan from the heat and let the mixture cool for about 5 minutes.
Mark as complete
6.
Pour into Ramekins
1. Evenly divide the mixture among the prepared ramekins or glasses. | 2. Cover and refrigerate for at least 4 hours, or ideally overnight, to allow the panna cotta to set.
Mark as complete
7.
Prepare the Raspberry and Orange Sauce
1. In a small bowl, gently mash the raspberries with a fork to release their juice. | 2. Add the orange juice and powdered sugar, and stir until well combined. | 3. Refrigerate the berry mixture until ready to serve.
Mark as complete
8.
Serve the Panna Cotta
1. Once the panna cotta has set, use a knife to gently loosen the edges of the ramekins or glasses. | 2. Carefully invert each ramekin onto a plate to release the panna cotta. | 3. Drizzle the raspberry and orange sauce over each serving.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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