A friend of mine made panna cotta with raspberry sauce and was very happy with them! This is another recipe that requires no alterations to make gluten free.
Panna Cotta with Berry Sauce
From Natasha’s Kitchen
Yield: 6-8 servings
For panna cotta:
- 1 cup whole milk
- 1 packet (2 1/2 teaspoons) unflavored gelatin
- 2 cups heavy whipping cream
- 1/2 cup + 1 tablespoon sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 cup sour cream
For berry sauce:
- 2 cups berries, divided
- 3 tablespoons sugar
- 1/2 tablespoon lemon juice
Make panna cotta:
Off the heat, place 1 cup milk in a medium saucepan and sprinkle the top with 1 packet gelatin. Let stand 3-5 minutes, or until gelatin is softened.
Place pan over medium-low heat and stir until gelatin dissolves and mixture is steaming, about 4-5 minutes (do not boil).
Add 2 cups heavy whipping cream, 1/2 cup + 1 tablespoon sugar, 1 teaspoon vanilla, and a pinch of salt.
Continue stirring about 5 minutes until sugar is fully dissolved and mixture is steaming (do not boil).
Remove from heat and let cool 5 minutes.
Place sour cream in a medium bowl with a pouring lip. Whisking constantly, gradually add warm cream.
Once the mixture is completely smooth, divide it into 6 wine glasses or 8 ramekins. Refrigerate until fully set, 4-6 hours.
Make berry sauce:
In a small saucepan, combine 1 cup berries, 1/2 tablespoon lemon juice, and 3 tablespoons sugar.
Bring to a low boil and cook 4-5 minutes or until syrupy.
Stir in remaining 1 cup of fresh berries and remove from heat.
When syrup is at room temperature or just barely warm, spoon it over the top of chilled panna cottas.