Panna Cotta with Apricot Sauce
If you want to add more gluten free recipes to your collection, Panna Cotta with Apricot Sauce
Panna Cotta with Raspberry and Orange Sauce
Details
- Serving Size: 6
- Gluten-Free: True
- Weight Watchers: 18 Points
Cuisine
- Mediterranean
- Italian
- European
- dessert
Ingredients
- 4 cups of half and half
- 1/2 cup mascarpone
- 1/2 cup sugar
- 1-1/2 teaspoons vanilla
- 1 tablespoon powdered unflavored gelatin
- Zest from 1 orange
- 2 cups fresh raspberries (or frozen, thawed)
- 2 teaspoons orange juice
- 1-2 tablespoons confectioners sugar
Instructions
Spray 6 ramekins or juice glasses with the nonstick cooking spray.
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.
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