Musttrylowfatraspberrydessertpannacottaish Recipes

PANNA COTTA WITH FRESH RASPBERRY SAUCE

Steps:

• In a small bowl, sprinkle the gelatin on 3 tablespoons cold water. Stir and set aside for 10 minutes to allow the gelatin to dissolve.
• Meanwhile, in a large bowl, whisk together 1 1/2 cups of the cream, the yogurt, vanilla extract, and vanilla seeds. Heat the remaining 1 1/2 cups of cream and the sugar in a small saucepan and bring to a simmer over medium heat just until the sugar dissolves. Off the heat, stir the softened gelatin into the hot cream and stir until dissolved. Pour the hot cream and gelatin mixture into the cream and yogurt mixture and stir in the Grand Marnier. Pour into 7 or 8 serving glasses and refrigerate uncovered until cold. When the panna cottas are thoroughly chilled, cover them with plastic wrap and refrigerate overnight.
• Before serving, spoon 2 tablespoons of the Fresh Raspberry Sauce on each panna cotta and top with fresh raspberries. Serve cold.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

MUST TRY LOW FAT RASPBERRY DESSERT (PANNA COTTA-ISH)

Steps:

• Spoon 2-3 tbsp of the raspberry juice into a bowl and sprinkle on the gelatin. Leave to soak for a couple minutes.
• Place the raspberries and remaining raspberry juice into a pan and bring to a boil.
• Add the soaked gelatin and simmer until dissolved. Remove from heat.
• Pour raspberry/gelatin mixture into a medium sized bowl (mine is 17cm across by 5cm deep) and leave to cool for a few minutes.
• Place in the fridge for a minimum of 1 hour or until partially set (the mixture doesn't need to be totally set, just set enough to take the creamy topping).
• Add your sachet of raspberry jelly to the boiling water and mix well until all the granules have dissolved. Leave to cool for 5-10 minutes.
• In a separate bowl, mix the yogurt and cream cheese together until smooth.
• Carefully add the cooled jelly mixture and stir well (it takes a bit of stirring to get it all mixed together properly).
• Remove the bowl of set raspberries from the fridge and top with the raspberry cream cheese mixture.
• Leave to cool a little longer and put back in the fridge for 2 hours or until totally set.
• Serve! Mmmmm!

VANILLA-RASPBERRY PANNA COTTA

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.