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Maple Panna Cotta with Raspberry Compote
Prep: 25 minutes plus chilling
Cook: 35 minutes • Serves: 8
Panna Cotta
3/4cup packed light brown sugar
1/4 cup cool water
1 tablespoon plus 1 teaspoon unflavored gelatin
1 vanilla bean, split lengthwise
2 cups heavy cream
1 cup whole milk
1/4 teaspoon salt
Raspberry Compote
1/4 cup granulated sugar
2-1/2 tablespoons water
2 tablespoons raspberry liqueur
1-1/2 teaspoons fresh lemon juice
1.Prepare Panna Cotta: In small saucepan, whisk syrup and brown sugar; heat to a simmer over medium-low heat. Simmer 25 minutes or until reduced by half; cool.
2.In small bowl, add water; sprinkle gelatin over top and let stand 5 minutes.
3.In small saucepan, heat vanilla bean, cream, milk, salt and maple syrup reduction to a boil over medium-high heat; whisk in gelatin mixture until combined. Evenly pour cream mixture into 4-ounce ramekins; refrigerate at least 4 hours or up to 1 day. Makes about 4-1/2 cups.
4.Prepare Raspberry Compote: In small saucepan, heat half the raspberries, granulated sugar, water and raspberry liqueur to a simmer over medium heat; cook 3 minutes. In blender, purée until smooth; strain through fine-mesh strainer into small bowl. Stir in lemon juice and remaining raspberries; cool. Makes about 1 cup.
5.To serve, carefully run a flexible knife around inside edge of ramekins to loosen panna cottas, then invert onto dessert plates; top with compote.
Approximate nutritional values per serving:
482 Calories, 23g Fat (14g Saturated), 71mg Cholesterol,
114mg Sodium, 67g Carbohydrates, 1g Fiber, 5g Protein
