Panna Cotta

Silky vanilla panna cotta with a gentle sour-cream tang, served with a bright raspberry-orange sauce and fresh berries. Richberry makes the tart berries taste extra sweet.

Total time: 4 hr 30 min
Servings: 6
Difficulty: Medium

Ingredients

Panna cotta

vegetable oil or oil spray, for the molds
½ cup cold milk
3 tsp unflavored gelatin powder
3 cups heavy cream
pinch salt
½ cup sour cream
1 tsp vanilla extract
⅓ cup (67 g) sugar

Sauce and berries

1 (12 oz) package frozen raspberries (about 3 cups), thawed
3 tbsp orange juice
2 cups fresh blueberries, raspberries, blackberries, sliced strawberries, or a mix
3 tbsp sugar

Directions

Prepare the molds.
Lightly oil six 6-ounce ramekins (skip this if serving in the dishes) and set them on a baking sheet.
Soften the gelatin.
Pour the cold milk into a medium bowl, sprinkle the gelatin over it, and stir with a fork. Leave for 5 minutes without stirring.
Heat the cream.
Warm the cream and salt in a saucepan over medium heat, stirring often, until steaming and just simmering; don't let it boil. Slowly whisk the hot cream into the gelatin until it feels completely smooth, then whisk in the sour cream and vanilla.
Fill and chill.
Divide the mixture among the ramekins and refrigerate for at least 4 hours, or overnight, until set.
Make the raspberry sauce.
Blend the thawed raspberries, 3 tablespoons sugar, and orange juice until smooth, then press through a fine strainer to remove the seeds. Refrigerate until needed.
Unmold and serve.
Run a paring knife around each ramekin, cover with a plate, and flip, then lift the ramekin away at a slight angle. Spoon the sauce around and scatter with berries.

Make the raspberry sauce a few days ahead and keep it in the fridge.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

⅓ cup (67g) sugar + 3 tablespoons sugar = 350 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.