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Panna Cotta with Berry Sauce

SUBMITTED BY: Military Cook

"A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Make the berry sauce an hour before serving."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  15 Min
COOK TIME  5 Min
READY IN  8 Hrs 20 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • For the panna cottas:
  • 2 teaspoons plain gelatin
  • 1/4 cup cold water
  • 3 cups cream
  • 1/2 cup confectioners' sugar, sifted
  • 1 (1 1/2-inch-long) vanilla bean, split lengthwise
  •  
  • For the berry sauce:
  • 1 (10 ounce) bag frozen mixed berries, thawed
  • 2 tablespoons superfine sugar
  • 2 tablespoons brandy

DIRECTIONS

  1. In a small bowl, soften gelatin in cold water; set aside. Place cream, confectioners' sugar, and vanilla bean in a saucepan. Stir over medium heat until mixture comes to a simmer. Simmer gently for 5 minutes. Remove from heat and discard the vanilla bean.
  2. Add gelatin and water to the hot cream mixture. Stir until gelatin dissolves. Pour into 6 lightly oiled 1/2-cup dariole molds (or other small cylindrical molds) and refrigerate overnight or at least 8 hours.
  3. To make the berry sauce, combine berries and sugar in a bowl. Crush berries slightly with the back of a spoon, and mix in the brandy. Let stand for an hour until it has a syrupy consistency.
  4. Unmold panna cottas and serve with berry sauce.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 23, 2007 by annieccooper
great recipe, most recipes for panna cotta use sheet gelatine and it is not so easy to find as... MORE


 
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Recipe Submitter:

Military Cook
Photo by Military Cook
Cooking Level: Intermediate
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Nutritional Information
Panna Cotta with Berry Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 514

  • Total Fat: 44.2g
  • Cholesterol: 163mg
  • Sodium: 47mg
  • Total Carbs: 25.9g
  •     Dietary Fiber: 1.4g
  • Protein: 3.4g

VIEW DETAILED NUTRITION

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