Vanilla Bean Panna Cotta with Raspberries & Balsamic

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A classic, creamy Italian dessert with the appeal of a restaurant-made dish. Topped with fresh raspberries and our imported Balsamic, this no-egg custard will win the hearts of any dinner guests. Just make sure they save room!

Ingredients:

• 3 tablespoons water
• 1 tablespoon powdered gelatin
• 4 cups heavy cream
• 1 vanilla bean, split
• 3/4 cup sugar
• 1 pint raspberries
• DeLallo Balsamic Vinegar of Modena, for drizzling

Directions:

Add 3 tablespoons of water to a small bowl and sprinkle in gelatin. Gently combine.

Meanwhile, in a saucepan, simmer cream, vanilla bean and 1/2 cup of sugar over medium heat. Continually stir to dissolve sugar. Once mixture comes to a full simmer, turn off the heat and add the gelatin to dissolve.

Pour into 6 ramekins or martini glasses. Chill, uncovered, for 3 to 4 hours before serving.

To serve, gently mash raspberries with 1/4-cup of sugar, by hand or with a fork. Save a few whole raspberries to garnish. While we served in ramekins, Panna Cotta can be removed by dipping in hot water for a few seconds and turned over onto dessert plates.

Top each Panna Cotta with a spoon of sugared-raspberries and drizzle with our Balsamic.

Serves 6 Printer-friendly version