Raspeberries and Cream Panna Cotta
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.
Anyway…
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.
Raspeberries and Cream Panna Cotta
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.
Ingredients
- 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
Instructions
- 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.
I have never tried this– it looks beautiful and delicious! Thanks for linking up with "Try a New Recipe Tuesday." I look forward to seeing what you will share this week. http://our4kiddos.blogspot.com/2014/08/try-new-recipe-tuesday-beach-edition-818.html
What a gorgeous dessert! Perfect for company!
Thanks, Serena!
So pretty and so delicious looking!! I love raspberries in the summer!!
Thanks, Tara! I do, too.
I love the colors of the raspberries, so bright and beautiful 🙂
Thanks, Shaina!
I'm not sure I'm built for heat. Considering the fact it is over 100 some 120+ days each year I should consider relocating.
Your Panna Cotta is beautiful and perfect for spring and summer chilling!
I couldn't live in Texas or New Mexico or another hot state like that. I don't care if it's a dry heat or not, I'd still be hot…which I hate. Thanks for the compliments! 🙂
I've never made panna cotta either (though I have stayed at a Holiday Inn Express before, haha!). It's on my bucket list. Yours seems to have turned out really well.
LOL Julie! Those commercials cracked me up. I haven't really made a bucket list, per se. I have things in my head I want to make, like pate choux. *shrugs*
WOW! This is my kind of summer chillin' recipe! Just beautiful and creamy delicious! Pinned!
Looks good! I made panna cotta for the first time a few weeks ago myself. I thought it was pretty easy. Your dessert sounds perfect for a hot summer.
Thanks, Sherron. The cream and raspberries really were delicious together.
I never made a panna cotta before either. I think I will keep that one for the experts. You nailed it.
It's not that difficult. Just think milk jell-o, but a little on the softer side. It was my first unflavored gelatin experiment, too.
Panna Cotta has been on my list of things to make for some time, and it looks like you've nailed this one. Beautiful. I'm like you, I'm better in the Winter and complain about the heat.
You should try it, Lea Ann. It was SO easy! And so tasty.
Great job for your first, it looks fantastic!
Thanks, Shannon! I was worried it wouldn't set up.
I am with you 100% on not being a summer person! Most people think I'm pretty cray cray for that!
Ditto. I TOTALLY hate summer, being hot, sweating. ICK! And here it's just horrible! H3. *sigh*
Panna Cotta is so creamy and delicious! I'm sure the raspberries go perfect with it! Looks great!
Thanks! It was really deliciously creamy. 🙂
This looks so good…and I'm so relieved that it can be consumed guilt-free cuz when I saw it the pic…I new I'd want to, but was afraid of the possible consequences. WOOO HOOO!!!
I was, too!! I was able to keep it low fat by adding a little extra gelatin to get it to set up right. It is so yummy and easy!
This sounds perfect to me! I love the colors. Raspberry is one of my favorite berries. Mmmm
They are the perfect compliment to the creamy panna cotta, too! Thanks, Shannon.
Its been ages since I've made panna cotta. This looks fabulous
Looks like you mastered this one without a hitch! No snorting required!!!
Thanks, Betsy! It did come out better than I hoped.
What a lovely panna cotta! So beautiful…and you've made it a nearly guilt free treat!!! YUM!