Panna Cotta with Raspberry and Orange Sauce

Panna Cotta with Raspberry and Orange Sauce
Raspberries and Orange Zest
Grab a Plate

Raspberries and Orange Zest

Ready in
15 m to put together, at least 4 h to set

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
418
Calories Per Serving
Deliver Ingredients
Makes
6

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

  • 1 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.

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.

Nutritional Facts

Total Fat
28g
43%
Sugar
31g
N/A
Saturated Fat
15g
77%
Cholesterol
81mg
27%
Protein
8g
15%
Carbs
36g
12%
Vitamin A
229µg
25%
Vitamin B12
0.6µg
9.7%
Vitamin B6
0.1mg
5.3%
Vitamin C
25mg
41%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
4.9%
Vitamin K
6µg
7%
Calcium
208mg
21%
Fiber
3g
13%
Folate (food)
23µg
N/A
Folate equivalent (total)
23µg
6%
Iron
0.5mg
2.9%
Magnesium
30mg
7%
Monounsaturated
9g
N/A
Niacin (B3)
0.5mg
2.4%
Phosphorus
189mg
27%
Polyunsaturated
2g
N/A
Potassium
343mg
10%
Riboflavin (B2)
0.3mg
17.4%
Sodium
141mg
6%
Sugars, added
19g
N/A
Zinc
1mg
7%

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