Panna Cotta with Papaya Coulis
“Panna cotta is an Italian dessert that means ‘cooked cream.’ My friend and I developed a tropical version that’s rich, creamy, tangy and so refreshing.” —Shauna Havey, Roy, Utah
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
|4servings||15minutes + chilling||5minutes + chilling|
|4servings||15minutes + chilling|
|5minutes + chilling|
- 2-1/2 tsp unflavoured gelatin
- 1/4 cup 2% milk
- 2 cups heavy whipping cream
- 1/4 cup sugar
- 1 tsp vanilla extract
- PAPAYA COULIS:
- 2 cups coarsely chopped papaya
- 2-3 tbsp lime juice
- 1 tbsp sugar
- Fresh raspberries and fresh mint leaves
- In a small bowl, sprinkle gelatin over milk; let stand 5 minutes. Meanwhile, in a small saucepan, combine cream and sugar; cook and stir over medium heat until sugar is dissolved. Add gelatin mixture and vanilla, stirring until gelatin is completely dissolved.
- Divide mixture among four dessert dishes. Refrigerate, covered, 2 hours or until set.
- For coulis, place papaya, lime juice and sugar in a food processor; process until smooth, scraping down sides of bowl as needed. Transfer to a small bowl. Refrigerate, covered, until cold.
- To serve, spoon papaya coulis over panna cotta. Top with raspberries and mint.
1 serving: 524 calories, 45g fat (28g saturated fat), 166mg cholesterol, 62mg sodium, 28g carbohydrate (26g sugars, 1g fibre), 5g protein.