Panna Cotta

This was a first for me as I've never eaten (nor made) panna cotta. However, this recipe from SprinkleBakes sounded delicious, simple and a good reason to try something new. This was incredibly easy to make, although I definitely didn't have the right containers to set nicely in an egg carton to match her lovely tilted appearance. I nailed that look for about one of mine and managed to dump about 2 in the process. Ooops. 

This is something I would make again or try another recipe as it's fun, simple and tasty. I didn't have strawberries and cranberries she used, so below is my raspberry adaptation.

Panna Cotta

White Chocolate Panna Cotta

1 envelope (.25 oz.) unflavored powdered gelatin

2 cups half and half or whole milk

4 oz. white chocolate, finely chopped

1 cup sweetened condensed milk

1/2 tsp. vanilla

Coulis

18 oz. raspberries

1/2 envelop (.12) unflavored powdered gelatin

1/2 cup sugar

1 cup champagne

For the panna cotta, in a saucepan, sprinkle gelatin over 1 cup of milk. Let stand 2 minutes. Place the saucepan over medium heat, and cook while stirring constantly until gelatin is melted. Remove from heat, and add in white chocolate. Stir until melted, and then whisk in remaining ingredients. Divide mixture evenly among four 4-oz. dessert glasses or jars, angling if you're brave and want to make them look super cool. Let chill at least 4 hours or until fully set.

For the coulis, combine berries, gelatin, sugar and champagne. Bring to simmer over medium heat, and stir until sugar is melted. Remove from heat and puree once slightly cool. Let cool to room temperature, push through sieve and the divide evenly among the panna cotta. Refrigerate until serving. If desired, top with gold star sprinkles right before serving. Makes 4 servings.