Maximum Living La Dolce Vita Panna Cotta
You don't need to be a professionally-trained chef to make an elegant and delicious dessert. It's easier than you think!
- 1 tablespoon unflavored gelatin
- 1 cup half and half
- 3 cups heavy whipping cream
- 1/3 cup sugar
- 1 tablespoon honey
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups fresh raspberries
- 4 tablespoons granulated sugar
- 1/3 cup water
- 2 teaspoons fresh lemon juice
- Mint sprigs
In a saucepan add half and half and sprinkle gelatin over the half and half and let sit for 5 minutes. Now place saucepan and burner on medium heat and stir, do not let it come to a boil, making sure all gelatin is dissolved, this should take about another 5 minutes. Add the cream, sugar, honey and vanilla extract. Stir for another 5 minutes until sugar is dissolved.
Take eight ramekins and spray with vegetable oil, then filling with 1/2 cup of mixture. Place in refrigerator for about 4 hours.
Sauce directions: In small saucepan add water and bring up to warm, do not boil. Add sugar and stir until dissolved, add lemon juice stir and remove from heat. Put raspberries into food processor (remember to save some raspberries for topping) and add syrup, process until smooth then strain through a fine mesh sieve. Cool to room temperature. Take a small knife around the edge of the ramekins to loosen Panna Cotta, turn upside down onto plate, drizzle with raspberry sauce and remaining fresh raspberries and a sprig of mint.