Fresh and flavorful raspberry gelatin sits atop deliciously creamy panna cotta. This Raspberries and Cream Panna Cotta is deliciously low to no fat and can easily be low carb. Perfect for a cool, summer dessert.
It’s summertime! Well, it is in my part of the world. I don’t know about you, but I am NOT, I repeat N.O.T. a fan of summer. I’m built for colder weather. My skin is almost translucent and I do not handle H3. Ya know. Hazy. Hot. Humid?
So, when #SundaySupper was all about Summer Chilling, I IMMEDIATELY signed up. A whole #SundaySupper of chilling eats is right up my alley! I decided to make Raspberries and Cream Panna Cotta for this soiree!
I’ve never made panna cotta before. I’ve never eaten panna cotta before. BUT – it’s like that commercial, right? You know the one, “Oh, I’m not a brain surgeon, but I stayed at a Holiday Inn Express last night!” Except for me it’s, “No, I’ve never made or eaten panna cotta before BUT I did watch it on Master Chef last season.” So, yeah, that makes me an expert. *snort*
From all I’ve read, the fat free versions really don’t set up well. Knowing that, I added extra gelatin. If you want to go even the low fat or full fat route, you will need less gelatin. Since we’re following the low to no fat diet, I used fat free milk and deliciously fat free half and half. This stuff is awesome for us! There was really no cream substitute that was even low fat until this came along. You really can’t make a decent alfredo without cream. Just sayin…
That’s the bottom of the bowl. I know, it’s a weird shot.
And, as I’m cooking this I’m thinking it could easily be a low carb option. I’m not sure how many carbs raspberries have in them or if the carbs transfer in the juice, but you could easily make this with stevia or another sugar less sweetener in place of the honey and sugar. I think about items like that, too, because Dad and R do the no carb thing. It works for them. Me…not so much.
But this? This panna cotta could work for both of us! WIN WIN! And I know it will work for you. The sweet, creamy bottom layer topped with the tangy sweet raspberry layer! It’s like summer in a smooth and creamy bowl.
- 1 cup fat free milk
- 1 1/2 cup fat free half and half, divided
- 1/2 cup honey
- 1 whole vanilla bean
- 2 envelopes unflavored gelatin, divided
- 1 pint fresh raspberries
- 2 1/2 cups water
- 1/4 cup sugar
- Combine the fat free milk and 1 cup fat free half and half in a small saucepan. Add the honey and stir well with a whisk to combine.
- Split the vanilla bean down the middle lengthwise using a paring knife. Carefully scrape the seeds from the pod and add to the cream mixture. Coarsely chop the bean and add to the mixture. Stir with a whisk to combine. Cook on medium-high heat until the mixture just begins to boil.
- While the cream is heating, bloom one envelope of unflavored gelatin in 1/2 cup of half and half. When the cream is heated, strain with a mesh strainer and add to the gelatin mixture. Stir well with a whisk until the gelatin is dissolved; about 5 minutes. Pour 1/3 to 1/2 cup into your serving dishes and refrigerate until set, about 2 to 3 hours.
- Once the panna cotta has set, you can make the raspberry top. Combine the raspberries with 2 cups water and 1/4 cup sugar in a small saucepan over medium-high heat. Using a potato masher, mash the berries in the pan and bring to a boil.
- While the berries are heating, bloom the remaining one envelope of gelatin in 1/2 cup water. When the berries have simmered 5 minutes (the time it takes for the gelatin to bloom) strain in a wire mesh strainer, making sure to press the juices out of the berries. Add the juice to the gelatin mixture and stir with a whisk until the gelatin is dissolved; about 5 minutes.
- Pour 1/3 to 1/2 cup raspberry mixture on top of the panna cotta and refrigerate until set, about 2 to 3 hours. Serve chilled.