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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Panacotta Recipe

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This recipe for Panacotta is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2C Heavy cream
1 Whole Vanilla bean
2 oz. Granulated sugar
1 envelope unflavored gelatin
1/4C Cold water
Sauce:
2C Raspberries
2T water
1/2T sugar
Garnish:
1/2C Blueberries
8 sm ramekins - chilled
Directions:
Directions:
Dissolve gelatin in water.

Pour heavy cream into a saucepan.

Scrape the beans from the Vanilla bean; add beans and the whole bean to the cream. Add sugar and simmer until dissolved.

Heat the cream mixture constantly while gradually adding the dissolved gelatin.

Remove whole vanilla bean and the beans.

Pour the mixture into chilled ramekins and refrigerate until mixture becomes solid.

In a blender place raspberries, sugar and water until smooth. Strain raspberry mixture.

When ready to serve, place small amount of raspberry sauce onto dessert plate. Then turn the panacotta upside down onto the sauce and garnish with Blueberry's.
Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
40 minutes Total

 

 

 

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