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Panna Cotta and Fresh Berries

From Italian Cooking and Living, December 2001/January 2002

Napoleon spoons raspberry purée over this creamy dessert for vibrant color and refreshing acidity.

  • 1 ounce unflavored gelatin
  • 4 cups whipping cream
  • 4 cups half-and-half
  • 21/4 cups sugar
  • 1 vanilla bean, split in two, scraped
  • 11/2 pints raspberries
  • 1 teaspoon lemon juice
  • 1/2 pint blueberries
  • 1/2 pint strawberries
  • 10 mint sprigs

Dissolve the unflavored gelatin in 1 cup of cold water in a small bowl. Combine the whipping cream, half-and-half, 2 cups of the sugar, and the vanilla bean in a 3-quart pot; bring to just below the boiling point. Remove from the heat, discard the vanilla bean, and stir in the dissolved gelatin.

Pour into ten 1-cup molds. Cover; refrigerate 2 hours, or until set. Meanwhile, purée 1 pint of the raspberries with the remaining sugar and the lemon juice in a blender until perfectly smooth.

Unmold the panna cotta onto 10 plates, spoon the raspberry purée over it, and garnish with the remaining raspberries, the blueberries, strawberries, and mint, and serve. Serves 10

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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The Magazine of La Cucina Italiana