Gluten free

Panna cotta with raspberry and orange sauce

Name: Panna cotta with raspberry and orange sauce
Total time: 45 min
Yield: 6 servings
Ingredients: 968 ml half n half; 112.5 g mascarpone; 100 g sugar; 1.5 tsps vanilla; 1 Tbsp gelatin; 1 orange zest; 240 g raspberries; 2 tsps orange juice; 1 Tbsp powdered sugar

Panna Cotta with Raspberry and Orange Sauce is a gluten-free dessert that covers 8% of your daily requirements of vitamins and minerals. It is best made for a Mediterranean-themed dinner party.

Ingredients

half n half

968 ml

mascarpone

112.5 g

sugar

100 g

vanilla

1.5 tsps

gelatin

1 Tbsp

orange zest

raspberries

240 g

orange juice

2 tsps

powdered sugar

1 Tbsp

Method

Spray 6 ramekins or juice glasses with the nonstick cooking spray.
Add the half and half to a saucepan over low-medium heat (dont let the mixture get too hot or come to a boil).
When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it.
Add the mascarpone and stir until melted.
Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved.
Remove from the heat and let it stand for about 5 minutes.
Pour the mixture evenly into the ramekins or glasses.
Cover and refrigerate for at least four hours, but ideally overnight.
Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice.
Add the orange juice and confectioners sugar and mix together. Keep the berry mixture refrigerated until youre ready to serve the panna cotta.
When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates.
Drizzle the berry mixture over each serving.

Nutrition:

395 kcal

Carbs

30 g

Fat

27 g

Protein

7 g

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