Vanilla Panna Cotta with Raspberry Sauce

I can't help but wish that I was as talented as some other food bloggers.

One of my food blogging "idols" is Manuela, from Manu's Menu. We have a couple of things in common in that we are both Italian, and living in countries where we were not born and raised. Manu is from Italy, lives in Australia and has an Indian husband, so she has fabulous recipes from all three of these influences!

I wanted to make Panna Cotta (which means "cooked cream" in Italian) for an event last month, and remembered that Manu had posted a recipe, so hers is my inspiration for this lovely and super simple dessert. In the US, we use powdered gelatin, so I substituted this for the sheet gelatin she uses in her recipe, and I also used a real vanilla bean instead of vanilla extract.  Although it's made with cream, Panna Cotta is refreshingly light, creamy and delicious!

This dessert is so easy, it actually shouldn't be classified as cooking! But...will everyone be impressed? Of course! A little raspberry (or your choice of fruit) sauce, and you're golden! (Manu used passion fruit in her recipe, but raspberry coulis with this other White Chocolate Panna Cotta recipe - check it out.)

VANILLA PANNA COTTA with RASPBERRY SAUCE

serves 6 to 8

Ingredients

12 oz heavy whipping cream (I like Horizon Organic)

2 oz milk

3 tbsp sugar

1 whole vanilla bean, split 

3/4 to 1 tsp gelatin (powder)

(water, to soften gelatin)

Raspberry sauce

1 cup fresh or frozen raspberries

2 tbsp sugar

Put the gelatin in a small bowl with 2 teaspoons, or so, of water to dissolve. 

Place the cream, milk, sugar and vanilla bean in a medium sized pot over low heat,

then add the softened gelatin and stir.

Heat until the gelatin is completely dissolved,
then remove from heat and take out the vanilla bean.

Pour into ramekins, or small containers which have been rinsed with water 

(according to Manu, this will help the Panna Cotta to release afterwards.)

Set in fridge to set for at least 4 hours, but preferably overnight.

Meanwhile, make the raspberry sauce by placing the berries and sugar in a small pot,

over medium high heat for about 8 minutes. 

Remove from heat, and taste for sweetness, adding more sugar if desired. 

Press through a sieve to remove seeds, and keep sauce to serve on/with the Panna Cotta.

When ready to serve, unmold onto a serving plate and serve with the raspberry syrup.

(If you are wondering how I did the decor on the plate, I put the syrup in a
plastic condiment bottle and made swirls on the plate.)

 Looking for other quick and simple recipes which will impress?

Individual Apple Galettes

Avocado and Tomato Salad

Perfect Plum Muffins