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.
This is a nice light (in terms of texture anyway) and fluffy dessert. It’s also great for using up any extra egg whites you have.
Adapted from Allrecipes
Yield: 9″ pavlova
4 egg whites
1 1/4 cups sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice
2 teaspoons tapioca starch OR cornstarch
2 cups heavy cream
Fresh fruit (6 sliced kiwis, mixed berries, etc.)
- Preheat oven to 300ºF. Get a piece of parchment paper large enough to line a baking sheet and draw a circle 9″ in diameter it. Flip the parchment paper over and place in the baking sheet.
- Beat egg whites until stiff. Add sugar gradually while continuing to beat.
- When egg whites are stiff and glossy, fold in vanilla extract, lemon juice, and tapioca starch OR cornstarch.
- Spoon the egg white mixture into the circle on the parchment paper. Smooth the mixture from the center out to the edge of the circle so that the center is slightly depressed.
- Bake for 1 hour. Cool the meringue completely.
- Beat heavy cream until it forms stiff peaks. Spread it on the meringue in the depression. Put fresh fruit on top.
In case you are still trying to lose your holiday weight gain (like me) or need to serve dessert to health-conscious friends, this is a great compromise between healthiness and sweetness. All the colors from the papaya and berries also make it a pretty dish.
Yield: 2 servings
1 ripe papaya
Mix of berries (raspberries, blackberries, blueberries, sliced strawberries…)
- Slice the papaya in half and scoop out the seeds. If you want to be fancy, you can slice off the tip of the papaya (where the stem used to be).
- Fill the indentation in each half with a mix of your favorite berries.