These eggless custards are a great refreshing dessert for warm spring
days. Garnish with a sprig of mint for a creamy dessert everyone
is sure to love.
INGREDIENTS FOR PANNA COTTA:
INGREDIENTS FOR RASPBERRY SAUCE:
- 5 tbsps fresh raspberries, puréed and strained
- 1 (11.5-ounce) package Chef John Folse's Bittersweet Plantation
Dairy Creole Cream Cheese
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ vanilla bean, split lengthwise
- 3½ tsps unflavored gelatin
- ½ cup sugar
- 3 cups fresh raspberries
- ½ cup sugar
Lightly oil 6 (1- cup) ramekins or custard cups. Mix milk and cream
in a small heavy-bottomed saucepan. Scrape in seeds from vanilla
bean; add bean. Bring to simmer. Remove from heat, cover and let
steep for 30 minutes. Remove vanilla bean. Stir sugar, gelatin and
raspberry purée into milk mixture. Stir over low heat until
sugar and gelatin dissolve, about 2 minutes. Remove from heat. Whisk
in Creole cream cheese. Divide evenly among ramekins or custard
cups. Cover and chill until set, at least 6 hours or overnight.
For sauce, combine ingredients and bend until smooth in a blender.
Strain through a fine sieve. Add more sugar if necessary to bring
to desired sweetness. To serve panna cotta, run a small knife around
each ramekin. Place bottoms of ramekins, 1 at a time, in a small
bowl of hot water for 45 seconds. Invert each panna cotta onto a
plate or shallow bowl and surround with raspberry sauce. Garnish
with whole berries and a sprig of mint.