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Panna Cotta with Raspberry Sauce PDF Print E-mail
(4 votes, average 5.00 out of 5)
Thursday, 23 October 2008 19:25

Printable Recipe

Panna Cotta With Raspberry Sauce

¼ cup water
1 (¼ ounce) package unflavored gelatin
2 cups heavy cream
¼ cup sugar
1 teaspoon almond extract (or vanilla extract or coconut extract or any other desired flavor of extract)

Put water in pan and sprinkle in the gelatin.

Let stand until gelatin softens, about 2-3 minutes.

Add cream and sugar to pan with gelatin.
Heat over low heat  with the sugar and stir until dissolved. Do not boil. Remove from heat.
Add the extract. Pour into  greased ramekins, custard cups or other desired dishes.  
Cover and refrigerate until set.
Unmold panna cotta onto dessert plates.  Serve with raspberry sauce or other desired  topping.

Raspberry Sauce
1/2 cup sugar
1 tablespoons cornstarch
1/2 cup water
1/2 cup fresh or frozen raspberries (or other berries)
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir until mixture starts to thicken.  Stir in raspberries.  Continue cooking, stirring constantly until berries just start to break up.  Remove from heat.  Transfer to a bowl, cover and refrigerate until chilled.

Serves 4

This recipe linked to

The Gluten Free Homemaker


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