Summary

If you want to add more gluten free recipes to your recipe box, Panna Cotta with Raspberry and Orange Sauce might be a recipe you should try. This recipe serves 6. One portion of this dish contains about 8g of protein, 27g of fat, and a total of 393 calories. For $1.41 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Mediterranean food. 18 people were impressed by this recipe. This recipe from Foodista requires half and half, , confectioners sugar, and raspberries. From preparation to the plate, this recipe takes around around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is rather bad. Ghostly Panna Cottas with Ghastly Sauce(Panna Cotta with Cranberry-Orange Sauce), Panna Cotta With Raspberry Sauce, and Daring Bakers’ Challenge: Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) are very similar to this recipe.

Instructions

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.

Ingredients

• 1 half and half
• 2 mascarpone
• 3 sugar
• 4 vanilla
• 5 powdered unflavored gelatin
• 6 Zest from orange
• 7 fresh raspberries (or frozen, thawed)
• 8 orange juice
• 9 confectioners sugar

Directions

• 1 Spray 6 ramekins or juice glasses with the nonstick cooking spray.
• 2 Add the half and half to a saucepan over low-medium heat (dont let the mixture get too hot or come to a boil).
• 3 When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it.
• 4 Add the mascarpone and stir until melted.
• 5 Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved.
• 6 Remove from the heat and let it stand for about 5 minutes.
• 7 Pour the mixture evenly into the ramekins or glasses.
• 8 Cover and refrigerate for at least four hours, but ideally overnight.
• 9 Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice.
• 10 Add the orange juice and confectioners sugar and mix together. Keep the berry mixture refrigerated until youre ready to serve the panna cotta.
• 11 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.
• 12 Drizzle the berry mixture over each serving.