Penna Cottas with Raspberry Sauce

One of our guests wrote an enthusiastic note to Gourmet magazine about one of our most popular fruit dishes: Panna Cotta with Raspberry Sauce. By way of their generosity and the good people at Gourmet, we are proud to feature this recipe.

As seen in Gourmet magazine: “We experienced a wonderful weekend getaway at the Maples Inn, in Bar Harbor Maine. The Innkeepers are brilliant at their work. They served a special panna cotta with raspberry sauce. I think your readers would love to know about this inn and their tasty recipe.” - Peter and Mary Kloet, New York, New York

Penna Cottas with Raspberry Sauce

Ingredients

For Panna Cottas
1 ½ tsp. unflavored gelatin
6 tbs. milk
1 ⅔ cups heavy cream
¼ cup sugar
¾ tsp. vanilla

For Raspberry Sauce
1/3 cup sugar
2 tbs. fresh lemon juice
1/3 cup plus 2 tablespoons water
6 oz frozen raspberries (not in syrup 1 ¼ cups), thawed
1 tsp. cornstarch

Serves 6

Directions

  1. Garnish: fresh mint leaves and fresh raspberries
    Special equipment: 6 (4-5 oz) ramekins
  2. Make Panna Cottas: Sprinkle gelatin over milk in a bowl and let stand until softened, about 2 minutes.
  3. Heat cream and sugar in a heavy saucepan over moderate heat, stirring constantly, until sugar is dissolved and mixture registers 160° F on an instant-read thermometer.
  4. Stir cream into milk mixture until gelatin is dissolved, then stir in vanilla and a pinch of salt. Pour into oiled ramekins and chill, covered, at least 8 hours.
  5. Make Raspberry Sauce: Bring sugar, lemon juice, and 1/3 cup water to a boil in a small saucepan, then simmer, stirring, 2 minutes. Add raspberries and return to a boil. Remove from heat and cool , covered, 10 minutes.
  6. Force raspberry mixture though a fine sieve into another saucepan. Stir 2 tablespoons water, then stir into raspberry sauce. Bring to a boil over moderate heat, stirring constantly and boil, stirring, 2 minutes. Transfer to a bowl and chill, covered until cold, about 4 hours.
  7. To serve: Run a sharp knife around edge of ramekins, then briefly dip ramekins in warm water 30 seconds to loosen panna cottas. Invert onto plates and serve with raspberry sauce.