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.

18 comments:

Dr ve Thru said...

This looks refreshing. Something I might consider when I entertain on a summer's day/evening.
Did you use vanilla bean? It's awfully expensive over here.

WokandSpoon said...

That looks like a lovely dessert! I love pannacotta. Unfortunately my husband recently became dairy intolerant so I don't make anymore dairy desserts ;-( otherwise it's just me that eats it all (then again, maybe that's not such a bad thing!)

Big Boys Oven said...

Your rasberry looks huge and refreshing.
Vanilla bean is very cheap in KL, RM1 per piece.
Is there any effect if normal salt is being use?

East Meets West Kitchen said...

Hi J,
I used vanilla bean just because I had it in the pantry. I am sure you can sub with 1/4 to 1/2 tsp vanilla extract. FYI, vanilla bean goes for about 5 for $10 here.

Hi Wokandspoon,
Maybe you can half the recipe? The recipe only yields 4 little remkins for me.

Hi Big Boys Oven,
Thanks! From what I understand, normal or table salt are finer, and usually contains iodine which most chefs avoid because of that taste, whereas kosher salt contain no additives, are larger crystals and easier to grab a pinch while cooking. I'm sure you can sub with table salt as this recipe hardly use much. But be careful with the amount since kosher salt have larger cystals, you'll need less than a pinch of table salt. Hope that helps. :)

Lee Ping said...

Dear East Meets West Kitchen,

I made Panna Cotta Almond Cream using your recipe. Success! Success! Super delicious. I am very excited about this recipe. I will post my panna cotta on my blog tomorrow or day after. For the recipe, I will just redirect my readers to your blog.

East Meets West Kitchen said...

Hi Lee Ping,
So glad that you enjoyed this light panna cotta! This recipe is one of my favorites. Looking forward to reading your write-up!

The Cooking Ninja said...

wow... that looks simply delicious. I love Panna Cotta. It is delicious with raspberries sauce. I'm gonna try out your recipe.

WokandSpoon said...

hehe - then again, why half the recipe when I can eat it ALL ;-)

Anonymous said...

New to your blog. I had found panna cotta to be bland because I love my desserts very sweet. Maybe your recipe will be better since it has raspberries to perk it up. -ET

Little Corner of Mine said...

Look so pretty with the raspberries!

East Meets West Kitchen said...

Cooking Ninja,
Do try it and let me know how it turn out for you.

Wokandspoon,
I totally agree!

ET,
Welcome to my blog! You may add more sugar to the recipe to satisfy your sweet tooth. Or simply pour some maple syrup or caramel sauce over it.

Thanks C!

Anonymous said...

Nice looking raspberries in your panna cotta recipe to try

Anonymous said...

Hi V,
Looks easy so I have a question b4 I try it as I have a phobia with gelatin after my mango pudding flopped!! When u mix the gelatin and milk, what is the temperature of the milk. Room temp or cold?
thanks
June

East Meets West Kitchen said...

Hi June,
The milk will be cold. Mix with gelatin, stir, and let sit for about 5 mins. It is easy. Give it a try and let me know.

Anonymous said...

bel said....
the desserts look delicious, will try tat nxt time.

Lee Ping said...

Dear V,

I mada Panna Cotta again yesterday. I used half a vanilla pod. My husband said that it tasted better than the first time I made it. I thought it tasted equally good. Thanks again for the recipe!

I noticed that you have posted many recipes lately. I haven't had time to read them yet.

Lee Ping said...

p/s Thanks for continuously coming by my blog to give me support.

East Meets West Kitchen said...

Hi Bel,
It's an easy, simple, creamy dessert. Hope you like it!

Hi Lee Ping,
So glad to hear that you tried it again. I just made some lately too with blueberries and raspberries and it was a hit with my friends. And you are most welcome, I love your blog! :)