Panna Cotta with Raspberry and Orange Sauce

If you want to add more gluten free recipes to your collection, Panna Cotta with Raspberry and Orange Sauce might be a recipe you should try. One serving contains 393 calories, 8g of protein, and 27g of fat. For $1.41 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. It is an affordable recipe for fans of Mediterranean food. 18 people were impressed by this recipe. This recipe from Foodista requires gelatin, orange juice, sugar, and raspberries. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 31%, this dish is rather bad. Try Ghostly Panna Cottas with Ghastly Sauce(Panna Cotta with Cranberry-Orange Sauce), Panna Cotta With Raspberry Sauce, and Daring Bakers’ Challenge: Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) for similar recipes.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Spray 6 ramekins or juice glasses with the nonstick cooking spray. Add the half and half to a saucepan over low-medium heat (dont let the mixture get too hot or come to a boil). When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it. Add the mascarpone and stir until melted. Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved. Remove from the heat and let it stand for about 5 minutes. Pour the mixture evenly into the ramekins or glasses. Cover and refrigerate for at least four hours, but ideally overnight. Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice. Add the orange juice and confectioners sugar and mix together. Keep the berry mixture refrigerated until youre ready to serve the panna cotta. When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates. Drizzle the berry mixture over each serving.

 

Step by step:

1. Spray 6 ramekins or juice glasses with the nonstick cooking spray.

2. Add the half and half to a saucepan over low-medium heat (dont let the mixture get too hot or come to a boil).

3. When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it.

4. Add the mascarpone and stir until melted.

5. Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved.

6. Remove from the heat and let it stand for about 5 minutes.

7. Pour the mixture evenly into the ramekins or glasses.

8. Cover and refrigerate for at least four hours, but ideally overnight.

9. Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice.

10. Add the orange juice and confectioners sugar and mix together. Keep the berry mixture refrigerated until youre ready to serve the panna cotta.

11. When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates.

12. Drizzle the berry mixture over each serving.

Nutrition Information:

covered percent of daily need