PANNA COTTA
A traditional, easy, and delicious Italian custard. I had a difficult time finding a good and easy recipe on the internet, so I made up my own recipe. It tastes just like the panna cotta served at Italian restaurants. Serve with warm hot fudge sauce and fresh raspberries on top. This keeps well for several days in the refrigerator.
Provided by CHERYLA33
Categories World Cuisine Recipes European Italian
Time 4h15m
Yield 6
Number Of Ingredients 5
Steps:
- Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
- In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
- Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 20.2 g, Cholesterol 136.1 mg, Fat 36.7 g, Protein 3.5 g, SaturatedFat 22.8 g, Sodium 45.8 mg, Sugar 17.6 g
PANNA COTTA
Panna cotta, a molded chilled dessert popular throughout Italy, is easy to make and can be prepared in advance. It looks and tastes wonderful with ripe red fruits such as raspberries, strawberries, or sweet cherries.
Categories Milk/Cream Dessert Vanilla Chill Boil Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 6
Steps:
- In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
- In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
- Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.
LEMON PANNA COTTA
Panna Cotta is an old treat from the mountains of Italy, and you'll be so surprised how incredibly easy it is to make. It's luscious, has a silky texture, refreshing with subtle lemon flavor, and a great choice for family dinners or special company. Feel free to garnish with any fresh fruit that's in season if you desire.
Provided by lutzflcat
Categories World Cuisine Recipes European Italian
Time 4h35m
Yield 6
Number Of Ingredients 6
Steps:
- Place lemon juice in a small bowl and sprinkle the unflavored gelatin over it. Let stand for about 15 minutes until gelatin softens.
- Combine heavy cream, sugar, and 2 tablespoons lemon zest in a saucepan over medium-low heat; bring to a simmer. Whisk in gelatin mixture until dissolved. Remove from heat and stir in orange liqueur.
- Strain the cream mixture into a medium bowl and divide evenly among small glass bowls or ramekins.
- Place uncovered panna cottas into the refrigerator until set, at least 4 hours. If time permits, cover the bowls with plastic wrap and chill overnight.
- Garnish with remaining lemon zest before serving.
Nutrition Facts : Calories 488.4 calories, Carbohydrate 21.4 g, Cholesterol 163 mg, Fat 44 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 27.4 g, Sodium 47.8 mg, Sugar 17.8 g
CHEF JOHN'S BUTTERMILK PANNA COTTA
This is so perfect in the summer, and not just because it's easy and refreshing. All that amazing seasonal fruit gives you the perfect reason...excuse...to make these easy treats. If you start your panna cotta the day before you want to eat it, this classic Italian recipe is about as simple as it gets.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 5h10m
Yield 8
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
- Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
- Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.
Nutrition Facts : Calories 315 calories, Carbohydrate 15.6 g, Cholesterol 102.5 mg, Fat 27.7 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 17.2 g, Sodium 71.3 mg, Sugar 13.4 g
PANNA COTTA WITH BALSAMIC STRAWBERRIES
Steps:
- In a small bowl, sprinkle the gelatin on 1 1/2 tablespoons of cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
- Meanwhile, in a medium bowl, whisk together 3/4 cup of the cream, the yogurt, vanilla extract, and vanilla bean seeds. Heat the remaining 3/4 cup of cream and the 1/3 cup of sugar in a small saucepan and bring to a simmer over medium heat. Off the heat, add the softened gelatin to the hot cream and stir to dissolve. Pour the hot cream-gelatin mixture into the cold cream-yogurt mixture and stir to combine. Pour into 4 (6 to 8-ounce) ramekins or custard cups and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover with plastic wrap and refrigerate overnight.
- Combine the strawberries, balsamic vinegar, 1 tablespoon sugar, and pepper 30 minutes to 1 hour before serving. Set aside at room temperature.
- To serve, run a small knife around each dessert in the ramkein and dip the bottom of each ramekin quickly in a bowl of hot tap water. Invert each ramekin onto a dessert plate and surround the panna cotta with strawberries. Dust lightly with freshly grated lemon zest and serve.
PANNA COTTA WITH FRESH STRAWBERRY SAUCE
My own version of the Italian dessert favorite. 'Panna Cotta' literally means 'cooked cream.' I made it for my husband to take to a work function and they loved it! They send him home with a request for it every year now! I created the simple strawberry sauce to accompany it. It really makes the dish!
Provided by Colleen Mitchell
Categories World Cuisine Recipes European Italian
Time 4h33m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the milk into a bowl; sprinkle the gelatin over the milk. Allow mixture to sit until the gelatin softens, about 5 minutes.
- Combine the cream and 1/4 cup sugar in a saucepan over medium heat. Stir in the gelatin mixture; cook and stir until gelatin dissolves completely, about 3 minutes. Add the vanilla extract. Pour the mixture evenly into ramekins; cover and chill at least 4 hours.
- To make the strawberry sauce, combine the strawberries, 2 teaspoon vanilla extract, 1/4 cup sugar, and water in a saucepan over medium heat. While the mixture cooks, crush the strawberries with a potato masher. Simmer the sauce until the sugar has dissolved and the sauce has thickened, about 10 minutes; cool.
- Remove chilled ramekins from the refrigerator shortly before serving. Dip the bottoms of the cups in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen the dessert; turn onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta to serve.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 29.4 g, Cholesterol 86.4 mg, Fat 23.5 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 14.5 g, Sodium 51.5 mg, Sugar 24.9 g
LEMON PANNA COTTA WITH RASPBERRY-ORANGE SAUCE
You'll love this silky-smooth dessert.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Bring cream, 1/2 cup sugar and lemon zest to a simmer in a large saucepan over medium-low heat. Meanwhile, in a small bowl, soften gelatin in 2 generous Tbs. cold water. Whisk softened gelatin and 2 Tbs. orange liqueur into cream mixture.
- Pour cream mixture into 8 4-ounce ramekins or custard cups that have been lightly coated with vegetable cooking spray (blot excess oil with a paper towel). Set custard cups in a shallow pan, cover with plastic wrap and refrigerate until set, at least 4 hours, preferably overnight.
- Partially thaw raspberries on countertop. Place in a food processor fitted with the metal blade and add remaining 6 Tbs. sugar and 2 Tbs. orange liqueur. Transfer sauce to a medium bowl (if you want a seedless sauce, strain first through a fine-mesh sieve). Stir in fresh raspberries, and let stand about 1 hour.
- When ready to serve, run a thin-bladed knife around each dessert to loosen; turn onto a dessert plate to unmold. Spoon raspberry sauce around panna cotta and serve.
Nutrition Facts : Calories 474.1 calories, Carbohydrate 41 g, Cholesterol 122.3 mg, Fat 33.2 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 20.6 g, Sodium 36.5 mg, Sugar 34.9 g
VANILLA PANNA COTTA
Try making this classic Italian dessert with delicate vanilla and a fresh strawberry topping. The perfect light sweet for a chilled summer gathering
Provided by Elena Silcock
Categories Dessert
Time 15m
Number Of Ingredients 7
Steps:
- Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
- Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
- To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.
Nutrition Facts : Calories 584 calories, Fat 55 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 18 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium
VANILLA PANNA COTTA
Provided by Michael Symon : Food Network
Categories dessert
Time 6h35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the cream in a saucepan. Halve the vanilla bean lengthwise; scrape out the seeds with a knife, then add the seeds and pod to the saucepan. Add the sugar and bring to a simmer over medium-low heat, stirring occasionally. Discard the vanilla pod.
- Sprinkle the gelatin over the milk in a bowl and let stand until the gelatin softens, about 5 minutes. Stir the gelatin mixture into the hot cream mixture until dissolved, then stir in the yogurt. Divide among six to eight 4-ounce ramekins, cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
- Dip each ramekin three-quarters of the way in warm water and invert onto a plate. Garnish each panna cotta with strawberries and mint, if desired.
PANNA COTTA WITH BERRY SAUCE
Provided by Valerie Bertinelli
Categories dessert
Time 4h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- For the panna cotta: Heat the cream, vanilla extract and vanilla bean in a heavy-bottomed saucepan over medium heat until milk bubbles form at the sides of the pan, stirring occasionally, about 6 minutes.
- Meanwhile, in a small bowl dissolve the gelatin in 3 tablespoons hot tap water. Stir until the gelatin completely dissolves, about 1 minute.
- Stir the sugar into the hot cream. Add the salt and the gelatin mixture to the cream as well. Whisk until the sugar dissolves, then whisk in the milk and stir again. Pour into the ramekins.
- Refrigerate the panna cotta until set, at least 4 hours. Stored in the refrigerator, the panna cotta keeps for several days.
- For the berry sauce: In a medium saucepot set over medium heat, add the berries, sugar, lemon juice and zest. Bring to a boil and cook until the berries burst and the liquid starts to thicken, about 5 minutes. Strain the mixture through a fine-mesh sieve, forcing the berries through by pushing and scraping with a rubber spatula. The more you force through, the thicker the sauce will be (the pulp closest to the seeds contains the most pectin, which is a natural thickener). Let cool completely and store in the refrigerator until ready to serve.
- Spoon the sauce over the panna cotta and serve.
VANILLA PANNA COTTA RECIPE BY TASTY
Here's what you need: unflavored gelatin, cold water, heavy cream, sugar, vanilla extract
Provided by Hector Gomez
Categories Desserts
Yield 2 servings
Number Of Ingredients 5
Steps:
- Sprinkle gelatin over the water. The gelatin will absorb the water and dissolve, in a process called "blooming."
- In a small saucepan, combine heavy cream with sugar and cook over medium until it's at the scalding point, or just under a boil.
- Once the cream has almost reached the boiling point, remove from heat and add vanilla extract and bloomed gelatin. Stir until fully dissolved.
- Strain panna cotta mixture into desired serving tempered glasses.
- Allow cream to come to room temperature before chilling in the fridge for 2-4 hours, or until the cream is firm in texture.
- Top with berries and honey.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 21 grams, Fat 51 grams, Fiber 0 grams, Protein 4 grams, Sugar 21 grams
PANNA COTTA WITH BERRY SAUCE
A creamy vanilla gelatin-based dessert that is easy, quick, and very tasty. Make the berry sauce an hour before serving.
Provided by Military Cook
Categories World Cuisine Recipes European Italian
Time 8h20m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- Unmold panna cottas and serve with berry sauce.
Nutrition Facts : Calories 513.8 calories, Carbohydrate 25.9 g, Cholesterol 163 mg, Fat 44.2 g, Fiber 1.4 g, Protein 3.4 g, SaturatedFat 27.4 g, Sodium 47.2 mg, Sugar 20.5 g
BUTTERMILK PANNA COTTA
Provided by Sara Foster
Categories Milk/Cream Berry Dessert Low Cal High Fiber Bon Appétit Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6
Number Of Ingredients 9
Steps:
- our 2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Lightly spray six 3/4-cup ramekins or custard cups with nonstick spray.
- Heat cream, lemon peel, and sugar in medium saucepan over medium-high heat, stirring constantly until sugar dissolves. Increase heat and bring just to low boil, stirring occasionally. Add gelatin mixture; remove from heat. Stir until gelatin dissolves. Cool mixture to lukewarm, stirring often. Stir in buttermilk and vanilla; divide mixture among prepared ramekins. Refrigerate panna cotta until set, about 4 hours. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Using small sharp knife, cut around panna cotta in each ramekin. Place plate atop each ramekin and invert, allowing panna cotta to settle onto plate. Top with berries and serve chilled.
WHITE CHOCOLATE PANNA COTTA WITH STEWED STRAWBERRIES
Gluten-free, wheat-free, soy-free, egg-free, and nut-free dessert.
Provided by Juniper
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 4h57m
Yield 6
Number Of Ingredients 9
Steps:
- Combine white chocolate, heavy cream, 1 tablespoon sugar, and vanilla bean paste in a saucepan over low heat; cook and stir until chocolate has melted and mixture is smooth, 5 to 7 minutes.
- Place boiling water in a small bowl. Sprinkle gelatin powder over water and stir until dissolved. Stir gelatin mixture into white chocolate mixture until smooth.
- Ladle white chocolate mixture into six 1/2-cup ramekins. Cover with plastic wrap and chill until set, about 4 hours.
- Combine strawberries, orange juice, and 2 teaspoons white sugar in a saucepan over medium heat. Bring to a boil; reduce heat and simmer, covered, until strawberries have softened and mixture has a syrupy consistency, 2 to 3 minutes. Remove from heat, cover, and refrigerate until chilled, about 30 minutes.
- Spoon some stewed strawberries over each ramekin to serve.
Nutrition Facts : Calories 454 calories, Carbohydrate 25.3 g, Cholesterol 114.6 mg, Fat 38.4 g, Fiber 0.4 g, Protein 4 g, SaturatedFat 23.7 g, Sodium 56.9 mg, Sugar 21.9 g
VANILLA PANNA COTTA WITH MIXED-BERRY COMPOTE
Categories Milk/Cream Berry Dessert Quick & Easy Blackberry Blueberry Raspberry Strawberry Vanilla White Wine Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Pour 1/4 cup cold water into small custard cup. Sprinkle gelatin over. Let stand until gelatin softens, about 15 minutes. Bring 1 inch of water in small skillet to boil. Place cup with gelatin in water. Stir until gelatin dissolves, about 2 minutes. Remove from heat.
- Combine cream and 2/3 cup sugar in heavy medium saucepan. Stir over medium heat just until sugar dissolves. Remove from heat. Mix in vanilla and gelatin. Divide pudding mixture among 8 wineglasses. Cover and chill until set, at least 6 hours and up to 1 day.
- Combine berries and remaining 1/3 cup sugar in medium bowl. Crush berries slightly with back of spoon. Mix in wine. Let compote stand until berry juices and sugar form syrup, stirring often, at least 1 hour and up to 2 hours.
- Spoon compote over puddings.
CHOCOLATE PANNA COTTA
This comes from IGA's list of recipes. To vary the flavour you can replace the chocolate with 2 teaspoons instant coffee or 1 teaspoon finely grated orange or lemon peel. Cook time does not include refrigeration time.
Provided by Studentchef
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sprinkle gelatine in milk snd allow to soften for ten minutes.
- Heat cream with sugar. Add chocolate and stir until it is dissolved.
- Remove from stove add softened gelatine and stir.
- Por mixture into coffee cups and place in fridge for 2 hours to set.
PANNA COTTA WITH STRAWBERRIES AND BALSAMIC VINEGAR
Provided by Mario Batali
Categories Milk/Cream Dessert Yogurt Strawberry Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- For panna cotta:
- Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
- For strawberries:
- Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
COCONUT PANNA COTTA
An elegant panna cotta, easy and tasty, ideal to prepare for an al fresco dinner. For a vegan version, replace the cream with coconut or soy cream.
Provided by ItalianaVera
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 6
Number Of Ingredients 7
Steps:
- Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
- Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
- Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
- Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
- Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.
Nutrition Facts : Calories 267.2 calories, Carbohydrate 12.7 g, Cholesterol 54.3 mg, Fat 23.6 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 17 g, Sodium 22.7 mg, Sugar 8.5 g
THE BEST PANNA COTTA YOU WILL EVER HAVE
Got this from a restaurant I used to work at called Pizzeria 712 in Orem, Utah. It will knock your socks off! Super easy! Super fast!
Provided by TheDoorMatt
Categories Desserts Custards and Pudding Recipes
Time 7h50m
Yield 16
Number Of Ingredients 9
Steps:
- Place sixteen 4-ounce ramekins on a rimmed baking sheet.
- Split vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open, scrape seeds from each half using the flat side of your knife.
- Fill a large pot halfway with water and bring to a simmer over medium heat.
- Combine vanilla pods, scraped beans, heavy cream, and 1 cup sugar in a large bowl that will fit snugly into the pot; whisk thoroughly to mix. Place bowl over simmering water; whisk until cream mixture is just warm and sugar is dissolved, about 5 minutes.
- Remove bowl from heat and strain cream mixture using a fine-mesh strainer. Pour out hot water.
- Sprinkle gelatin over 1/2 cup water in a small bowl and stir quickly with a large toothpick until granules are separated. Pour gelatin into cream mixture and whisk thoroughly. Let sit until slightly cool, about 20 minutes.
- Whisk buttermilk thoroughly into cream mixture; pour into ramekins. Cover with plastic wrap and chill until set, at least 6 hours and preferably overnight.
- Place blueberries in a large saucepan over medium heat; cook until slightly toasted and starting to release their juices, about 5 minutes. Stir in orange juice and 1 cup sugar. Bring to a simmer and cook until mixture is reduced by half, about 10 minutes. Remove from heat and let cool until thickened and syrupy, about 30 minutes.
- Run a thin knife around the edges of each ramekin. Invert panna cotta onto serving plates. Serve topped with blueberry topping.
Nutrition Facts : Calories 268 calories, Carbohydrate 33.6 g, Cholesterol 53.4 mg, Fat 14.4 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 8.9 g, Sodium 78.9 mg, Sugar 31.8 g
DARK CHOCOLATE PANNA COTTA
Everything about this dessert, from the pretty presentation to its silky smooth texture, says "special." Rich chocolate is accented by the flavor of sweet, ripe berries perfectly. -Susan Asanovic, Wilton, Connecticut
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place cranberry sauce in a food processor; cover and process until pureed. Strain and discard pulp. Stir in 3 tablespoons liqueur; set aside., In a small bowl, sprinkle gelatin over milk; let stand for 1 minute. Meanwhile, place chocolate in another small bowl. In a small saucepan, bring cream, sugar and salt just to a boil. Pour over chocolate; whisk until smooth., Stir a small amount of chocolate mixture into gelatin mixture until gelatin is completely dissolved. Stir in 1 cup cranberry puree and vanilla. Pour into eight 6-oz. custard cups. Cover and refrigerate for 8 hours or overnight. , In a small bowl, combine the remaining cranberry puree and liqueur; cover and refrigerate until serving., Unmold onto serving plates. Serve with sauce and garnish with raspberries and mint if desired.
Nutrition Facts : Calories 397 calories, Fat 22g fat (14g saturated fat), Cholesterol 63mg cholesterol, Sodium 81mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
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