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.
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.
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.
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.