Friday, April 12, 2013

Vanilla Bean Panna Cotta with Floating Raspberries

I have always loved raspberries and cream.  This dessert is a thick, creamy vanilla custard with raspberries floating on the top.  Vanilla extract works fine to flavor this, but I love the specks of the vanilla seeds. This dessert is simple enough for every day, yet elegant enough to serve to company. Makes 6 servings.

1.5 cups heavy cream
1 cup whole milk
1/2 cup sugar
Seeds scraped from one vanilla bean, or 1 tsp. vanilla extract
1 envelope unflavored gelatin


Oil the inside of a 9-inch pie plate.  Pour the gelatin into a small bowl or ramekin, and add 3 Tbs. cold water.  Set the milk, cream, sugar, and vanilla seeds over medium heat in a medium-sized pot.  Bring to a boil, and allow to boil for 3 minutes.  Add gelatin and boil for 2 more minutes, stirring frequently until dissolved. 

Pour entire mixture into the pie plate.  Allow to cool for 5 to 10 minutes, stirring once or twice.  One by one, put raspberries into the pie plate, with the tops facing up.  Cover and refrigerate for 4 hours.

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