VANILLA-RASPBERRY PANNA COTTA
Cap off an Italian meal with these mini cups of silky custard, topped with honey and raspberries. They're easy to make and delightful to serve.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 8
Number Of Ingredients 9
Steps:
- In small bowl, sprinkle gelatin over cold water; set aside to soften gelatin.
- In 2-quart heavy saucepan, heat whipping cream, milk, sugar and vanilla over medium heat to simmering, stirring frequently until sugar is dissolved. Remove from heat. With whisk, stir in softened gelatin until completely dissolved. Cool to room temperature, about 15 minutes.
- Place 2 raspberries in bottom of each of 8 shot gasses. Divide cream mixture evenly among glasses. Refrigerate until set, about 2 hours.
- Just before serving, top each panna cotta with remaining raspberries and 3/4 teaspoon honey. Garnish with mint.
Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 15 g, TransFat 0 g
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