Ina Garten Panna Cotta with Raspberry Sauce
Two of my favorite things to serve together are raspberries and cream. Panna cotta is an old-fashioned Italian pudding (it literally means “cooked milk”) that I make with cream, yogurt, and lots of vanilla. I serve it with fresh raspberry sauce and fresh berries. It’s my idea of heaven!
- 2 teaspoons (1 packet) unflavored gelatin
- 3 cups heavy cream, divided
- 2 cups plain whole milk yogurt
- 2 teaspoons pure vanilla extract
- Seeds scraped from 1 vanilla bean
- ¾ cup sugar
- 2 tablespoons Grand Marnier liqueur
- Fresh Raspberry Sauce (this page)
- 2 (6-ounce) packages fresh raspberries
- In a small bowl, sprinkle the gelatin on 3 tablespoons cold water.
- Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a large bowl, whisk together 1 ½ cups of the cream, the yogurt, vanilla extract, and vanilla seeds.
- Heat the remaining 1 ½ cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves.
- Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand mariner
- Pour into 7 or 8 serving glasses and refrigerate uncovered until cold.
- When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
- Before serving, spoon 2 tablespoons of the fresh raspberry sauce on each panna cotta and top with fresh raspberries. Serve cold.
- To pour the panna cotta into glasses without drips on the sides, transfer the mixture into a glass measuring cup first and then pour carefully into the center of each glass.