Ingredients
| Name | Amount (Metric / US) |
|---|---|
| HALF AND HALF | 968 ml / 4 cups |
| MASCARPONE | 112.50 g / 0.50 cups |
| SUGAR | 100 g / 0.50 cups |
| VANILLA | 1.50 tsps |
| POWDERED GELATIN | 1 Tbsp |
| ORANGE ZEST | 1 |
| RASPBERRIES | 240 g / 2 cups |
| ORANGE JUICE | 2 tsps |
| CONFECTIONERS SUGAR | 1 Tbsp |
Panna Cotta with Raspberry and Orange Sauce
Panna Cotta with Raspberry and Orange Sauce is a dessert that serves 6. One serving contains 396 calories, 8g of protein, and 27g of fat. For $1.43 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. This recipe from Foodista has 18 fans. A few people really liked this Mediterranean dish. If you have half and half, orange juice, vanilla, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 34%. If you like this recipe, you might also like recipes such as Ghostly Panna Cottas with Ghastly Sauce(Panna Cotta with Cranberry-Orange Sauce), Panna Cotta With Raspberry Sauce, and Daring Bakers’ Challenge: Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free).
Instructions
Spray 6 ramekins or juice glasses with the nonstick cooking spray. Add the half and half to a saucepan over low-medium heat (dont 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. Meanwhile, 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 youre ready to serve the panna cotta. 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. Drizzle the berry mixture over each serving.
Panna Cotta can be paired with Cream Sherry, Port Wine, and Chianti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
