Kicked Up Panna Cotta With Fresh Raspberry Sauce
- Panna Cotta
- 1 cup cream
- 1/2 cup sugar
- 1 package unflavored gelatin
- 1 teaspoon vanilla
- 1 cup sour cream
- Raspberry Sauce
- 1 pint fresh raspberries or 12 ounces frozen raspberries, thawed
- 3 tablespoons sugar
- 2 teaspoons strained fresh lemon juice
- blueberries or raspberries
- Panna Cotta: In a small saucepan, combine cream, sugar and gelatin.
- Heat until gelatin dissolves, stirring constantly as you heat.
- Add sour cream and vanilla.
- Whisk until smooth.
- Pour into indivudual ramekins and chill at least 3 hours.
- Raspberry Sauce: Puree raspberries, sugar, and lemon juice in a blender until smooth.
- Strain mixture through a fine-mesh sieve, pressing firmly with a rubber spatula.
- Taste and adjust sweetness, if necessary, by adding either a bit more sugar or lemon juice.
- Serving Directions: Top each ramekin with a bit of raspberry sauce and a few sliced strawberries, fresh blueberries or raspberries.
cotta, cream, sugar, unflavored gelatin, vanilla, sour cream, raspberry sauce, fresh raspberries, sugar, lemon juice, blueberries
Taken from www.food.com/recipe/kicked-up-panna-cotta-with-fresh-raspberry-sauce-55183 (may not work)