Vanilla -Raspberry Panna Cotta

I'm going to keep this short. Have to rush and finish my experiment before going to pick up Sahana from day care. If you're looking for a quick no-egg dessert....this is it. This is from my Betty Crocker cookbook. Super fast and easy. Replace the vanilla essence for any other essence for a different flavor and replace the raspberries for peaches or strawberries. A very versatile dessert.



Ingredients (serves 4)

Panna Cotta

2 cups half and half
1 1/2 tsp gelatin
1 tsp vanilla essence
1/4 cup sugar
dash of salt

Raspberry sauce

1/2 carton fresh raspberries (save remaining)
1/4 cup sugar
1/4 cup water
1 tsp cornstarch

Method

Sprinkle gelatin over half and half in a saucepan and let it sit for about 10-15 minutes to soften. Place half and half over medium high heat and stir constantly till gelatin dissolves completely. Do not let the cream boil. Remove from heat and stir in sugar, essence and salt. I had to put the cream mixture back on for a few minutes and stir to get all the gelatin dissolved. Cool the mixture and pour into ramekins/bowls and refrigerate for at least 4 hours.

For the sauce mix cornstarch in water and sugar. Bring to a boil. Add the fresh raspberries and keep stirring as the mixture boils and thickens. Once the raspberries are completely dissolved and the mixture has thickened to a sauce like consistency remove from heat and run the mixture through a sieve to remove the seeds (you can skip the sieving if you like the seeds in). Pour into a jar. This sauce can be refrigerated for upto a month.

Once the custard is set, pour sauce over the custard. Garnish with fresh raspberries and serve.