Panna Cotta is a pudding type dessert that is light, refreshing, and oh so satisfying We topped ours with raspberries, but strawberries work just as well. An added bonus, this delicious dessert can be made two days in advance of your simple celebration!
Easy, Make Ahead Chocolate and Raspberry Panna Cotta Dessert
Servings 4
Calories 258kcal
Ingredients
- 1 1/2 tsp unflavored powdered gelatin
- 1 1/2 cups cold skim milk
- 3 Tbsp sugar
- 3 ounces dark chocolate with sea salt see photo
- 3 ounces reduced fat cream cheese room temperature
- Raspberries
Instructions
- In a small saucepan, sprinkle gelatin over 1/2 cup cold milk. Let soften, about 5 minutes. Cook over low heat, stirring until gelatin has dissolved, about 3 minutes. Add sugar and stir until dissolved. Add remaining 1 cup milk and heat over low until warm (do not boil), about 2 minutes. Remove from heat.
- Place chocolate in a microwave-safe bowl. Heat on high in 20 second increments, stirring each time, until melted. Add cream cheese to chocolate and using a spatula, stir until combined. Pour 1/4 cup gelatin mixture into chocolate mixture, stir until smooth. Gradually add remaining gelatin mixture, stirring until smooth. Divide among four dessert glasses and refrigerate until firm - at least 2 hours or up to 2 days. Top with berries before serving.
This Italian “cream” dessert is only 170 calories per serving. It is also easy to make and can be done the night before.
Panna Cotta Dessert
Servings 8
Equipment
- 8 Ramakins
Ingredients
- 6 cups strawberries hulled and halved
- 2 cups blueberries
- 1/2 cup sugar
- 2 1/4 cups 1% milk
- 3/4 cup whipping cream not heavy whipping cream
- 1 1/2 envelopes unflavored gelatin
- 1 tsp vanilla extract
Instructions
- Puree 3 cups of strawberries in a food processor. In batches, put puree in a strainer and push through as much juice as possible. Save juice and discard seeds.
- Whisk together the sugar, milk, and cream in a medium sauce pan. Sprinkle the gelatin over the mixture and let sit for about 10 minutes.
- Turn heat on very low and whisk mixture just until gelatin dissolves, about 10 minutes. Do not boil mixture.
- Remove from heat and stir in strawberry juice and vanilla.
- Divide mixture among the 8 ramekins and refrigerate over night or at least 6 hours.
- In a separate bowl, mix together the remaining 3 cups of strawberries and the blueberries. You can add a little honey, if desired.
- Remove ramekins from refrigerator and put in a "bath" of hot water (about 1 inch) for 20 seconds which will help loosen the panna cotta. Turn upside down on a plate and surround with the strawberries and blueberries.