#1,581: Panna Cotta with Raspberry Coulis

Panna Cotta is one of those recipes that look easy but seem intimidating to make.  So I decided that it was time to tackle this recipe and see if it was as easy as it seems and if I even liked it!  Turns out both are true...it is easy to make and I loved it.  Well, let me rephrase that, I loved the panna cotta itself, but wasn't as big of a fan of the coulis.  It was good, but the panna cotta didn't need it.  It reminded me of a less grainy (slightly thicker) rice pudding.  The kids enjoyed it a lot too...although Chloe only liked the coulis!  

2-1/2 teaspoons unflavored gelatin
1/4 cup 2% milk
2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract

Raspberry Coulis:
1 cup fresh raspberries
1 tablespoons lime juice
1/2 tablespoon sugar

Fresh raspberries and fresh mint leaves to garnish

In a small bowl, sprinkle gelatin over milk; let stand 5 minutes. Meanwhile, in a small saucepan, combine cream and sugar; cook and stir over medium heat until sugar is dissolved. Add gelatin mixture and vanilla, stirring until gelatin is completely dissolved.

Divide mixture among four dessert dishes. Refrigerate, covered, 2 hours or until set.

For coulis, place raspberries, lime juice and sugar in a food processor; process until smooth, scraping down sides of bowl as needed. Transfer to a small bowl. Refrigerate, covered, until cold.

To serve, spoon raspberry coulis over panna cotta. Top with extra raspberries and mint. Yield: 4 servings.