Wednesday, June 13, 2007
Raspberry Panna Cotta Almond Cream
Sharing this delicious recipe from Sara Corpening Whiteford and Mary Corpening Barber when they were on the Today Show some time back. I had penned down the recipe then, and finally got to making it. Creamy, custardy and the raspberry a perfect combo with it. Tasted heavenly. And so easy. Inspired by panna cotta, this dessert is divine.
1 1/4 tsp unflavored gelatin
1 c milk
1 c heavy cream
1/2 vanilla bean
1/2 c sugar
pinch of kosher salt
1/4 tsp almond extract
3/4 c fresh raspberries
Fresh mint for garnishing
Whisk the first 2 ingredients together and let sit for 5 mins.
Combine and whisk the next 4 ingredients in a saucepan over med high heat. Remove from heat when it just comes to a boil. Remove vanilla bean and let it cool. Add saucepan cream mixture to soften gelatin and whisk til incorporated. Add almond extract while whisking. Using sharp knife, split vanilla bean, scrape out seeds and add to cream mixture. Whisk til mixture is smooth and gelatin is melted.
Strain mixture into bowls and drop raspberries into it. Chill for 3 hrs.
Recipe from Sara Corpening Whiteford and Mary Corpening Barber when they appeared on the Today Show on NBC.