Panna Cotta with Papaya Coulis
TOTAL TIME: Prep: 15 min. + chilling Cook: 5 min. + chilling
YIELD: 4 servings.
Panna cotta is an Italian dessert that means “cooked cream.” My friend and I developed a tropical version that’s rich, creamy, tangy and so refreshing. —Shauna Havey, Roy, Utah
Ingredients
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2-1/2 teaspoons unflavored gelatin
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1/4 cup 2% milk
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2 cups heavy whipping cream
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1/4 cup sugar
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1 teaspoon vanilla extract
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PAPAYA COULIS:
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2 cups coarsely chopped papaya
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2 to 3 tablespoons lime juice
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1 tablespoon sugar
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Fresh raspberries and fresh mint leaves
Directions
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1.
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.
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2.
Divide mixture among four dessert dishes. Refrigerate, covered, 2 hours or until set.
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3.
For coulis, place papaya, 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.
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4.
To serve, spoon papaya coulis over panna cotta. Top with raspberries and mint.
Nutrition Facts
1 serving: 524 calories, 45g fat (28g saturated fat), 166mg cholesterol, 62mg sodium, 28g carbohydrate (26g sugars, 1g fiber), 5g protein.
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