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Vanilla-Raspberry Panna Cotta

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Betty Crocker Kitchens
Updated Jul 21, 2011
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Cap off an Italian meal with these mini cups of silky custard, topped with honey and raspberries. They're easy to make and delightful to serve.

Vanilla-Raspberry Panna Cotta

  • Prep Time 20 min
  • Total 2 hr 35 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 2/3 cup whipping cream
  • 2/3 cup milk
  • 1/3 cup sugar
  • 1/2 teaspoon vanilla
  • 1 1/3 cups fresh raspberries
  • 2 tablespoons honey
  • Fresh mint sprigs

Instructions

  • Step 
    1
    In small bowl, sprinkle gelatin over cold water; set aside to soften gelatin.
  • Step 
    2
    In 2-quart heavy saucepan, heat whipping cream, milk, sugar and vanilla over medium heat to simmering, stirring frequently until sugar is dissolved. Remove from heat. With whisk, stir in softened gelatin until completely dissolved. Cool to room temperature, about 15 minutes.
  • Step 
    3
    Place 2 raspberries in bottom of each of 8 shot gasses. Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.
  • Step 
    4
    Just before serving, top each panna cotta with remaining raspberries and 3/4 teaspoon honey. Garnish with mint.

Nutrition

130 Calories
7g Total Fat
1g Protein
17g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
130
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
4g
21%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
15mg
1%
Potassium
85mg
2%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
5%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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