Panna Cotta with Raspberry and Orange Sauce

Panna Cotta with Raspberry and Orange Sauce
Raspberries and Orange Zest

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Raspberries and Orange Zest

Panna Cotta with Raspberry and Orange Sauce is a simple, elegant and creamy dessert. It’s rich, but not too sweet, and the silky texture and fresh berries make it a lovely dessert, especially for a special occasion.

6
Servings
255
Calories Per Serving
Deliver Ingredients

Notes

One nice thing about this dessert: there is a lot of flexibility to mix things up. Use the fruit topping of your choice like fig preserves, blueberries or mangoes. Add crumbled almond cookies or toasted coconut flakes to the top.

 

I've also seen recipes for panna cotta that used non-dairy milk or yogurt as the main ingredient, but I haven't tested those ingredients with this recipe.

Ingredients

For the Panna Cotta

  • 4  cups  half and half
  • 1/2  cup  mascarpone cheese
  • 1/2  cup  white granulated sugar
  • 1-1/2  teaspoon  pure vanilla extract
  • 1  tablespoon  unflavored powder gelatin
  • Nonstick cooking spray

For the Raspberry Orange Sauce

  • orange, zested
  • 2  teaspoons  orange juice
  • 2  cups  fresh raspberries (or frozen, thawed)
  • 2  tablespoons  confectioners sugar

Directions

For the Panna Cotta

Spray 6 ramekins or juice glasses with the nonstick cooking spray.

Add the half and half to a saucepan over low-medium heat (don’t let the mixture get too hot or come to a boil).

When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it.

Add the mascarpone and stir until melted.

Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved.

Remove from the heat and let it stand for about 5 minutes.

Pour the mixture evenly into the ramekins or glasses.

Cover and refrigerate for at least four hours, but ideally overnight.

When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates.

For the Raspberry Orange Sauce

Put the raspberries in a bowl and press them softly with a fork to produce some juice.

Add the orange juice and confectioners sugar and mix together. Keep the berry mixture refrigerated until you’re ready to serve the panna cotta.

Drizzle the berry mixture over each serving.

Nutritional Facts

Total Fat
8g
11%
Sugar
9g
10%
Saturated Fat
3g
13%
Cholesterol
64mg
21%
Carbohydrate, by difference
21g
16%
Protein
24g
52%
Vitamin A, RAE
31µg
4%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
183mg
18%
Choline, total
74mg
17%
Fiber, total dietary
1g
4%
Fluoride, F
4µg
0%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
42mg
13%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
400mg
57%
Riboflavin
1mg
91%
Selenium, Se
32µg
58%
Sodium, Na
373mg
25%
Thiamin
1mg
91%
Water
176g
7%
Zinc, Zn
3mg
38%

Panna Cotta Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Panna Cotta Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.