Panna Cotta with Melted Raspberries
Thanks to the National Raspberry Council for sponsoring this post.
Out on a hike a few weeks ago, I was trailing behind a young mom and her four children, whose ages topped out at about six. The littlest of them was strapped to her chest, the others tagging along behind. When one needed his shoes tied, the mom knelt deftly to the ground to fix the laces. And when another tumbled onto a rock and scraped her knee, the mom fished into a backpack for a bandaid while drying tears and handing a snack to another child, all done in what seemed like one graceful swoop.
She’s such a superhero, I thought.
I’ve been thinking that a lot lately, in awe of so many mothers in my life: my sister running after two lively toddlers in a small Brooklyn apartment, my girlfriends, so many of them navigating the trials of the teen years, my own inimitable mother, and moms I don’t even know in far corners of the world dealing with more serious strife, from those living in a war zone to refugees seeking a place to call home.
Who needs comic book heroes when we’re surrounded by real life ones? They’re called mothers.
And so, we have Mother’s Day… to honor all of our moms who deserve some serious tender loving care. This is where today’s recipe for Panna Cotta with Melted Raspberries comes in.
How to Make Panna Cotta with Melted Raspberries
Panna Cotta with Melted Raspberries is befitting the best of our moms. It’s creamy, a little bit decadent, and plainly pretty. If you’ve never made panna cotta before, don’t be intimidated. It’s really just grown up jello. You heat milk and cream together and then “set” it with gelatin. It’s topped with frozen raspberries that get melted down with a few spoonfuls of sugar, resulting in a tangy-sweet crown that truly makes the dish. Add a touch of rosewater, if you like, for a lovely floral note.
Here’s what else you might like about this dessert: it’s just 225 calories a serving. Even better, is that all those raspberries add a boost of vitamin C, fiber, and health-promoting phytochemicals. And because the recipe calls for frozen raspberries, you can enjoy it year-round.
Last but not least, this panna cotta can be prepped ahead of time, so that any mom doing the cooking on Mother’s Day has time to put her feet up and reflect on what a superhero she really is.
If you like Panna Cotta with Melted Raspberries, check out:
Panna Cotta with Melted Raspberries
Less than a teaspoon of rosewater is all you need to give creamy panna cotta a fragrant bump of flavor. Crowned with frozen raspberries that get melted with a bit of sugar, this is an elegant sweet that's easy to make. And it's just 225 calories a serving, not bad for dessert!
- 1/4 cup water
- 1 packet unflavored gelatin (1 scant tablespoon)
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/3 cup plus 2 tablespoons sugar, divided
- 3/4 teaspoon rosewater, optional (see notes)
- 1/2 teaspoon vanilla extract
- 2 cups frozen raspberries
Put the water in a small dish and sprinkle the gelatin over the top. Leave for 5 minutes to soften.
Heat the milk, cream, and ⅓ cup sugar over medium-high, whisking occasionally, until the sugar dissolves and tiny bubbles appear around the perimeter of the milk (you want the milk hot, but don’t want it to boil or it will overflow). Remove from heat. Add gelatin to the hot milk and whisk until it dissolves. Whisk in the vanilla and rosewater.
Pour into six glasses, jelly jars, or bowls. Refrigerate until firm, 2 to 3 hours.
When ready to serve, put the raspberries and remaining 2 tablespoons sugar into a small saucepan over medium and cook just until the sugar dissolves and the raspberries are barely warm. Remove from heat To assemble, spoon the melted raspberries over the panna cotta.
Rosewater is sold in glass bottles in some supermarkets, healthy food stores, and specialty stores, in the baking section or the "ethnic food" section. You can also order it online. If you don't have rosewater, not to worry, just double the amount of vanilla extract.