Panna Cotta

In small bowl, sprinkle gelatin over cold water. Let stand for 3 minutes. Meanwhile in large saucepan, heat and stir cream and sugar over low heat until sugar is all dissolved. Stir in softened gelatin until dissolved. Then, add buttermilk and salt. Divide and spoon into 30 individual glass bowls or 1 large bowl to divide later. Cover and chill until set, at least 3 hours for individual servings or up to 24 hours for large bowl.

Dried Fruit Compote

In large nonreactive pan, combine water, wines, raisins, dried fruits and spices; bring to boil. Remove from heat and let stand 15 minutes; drain, reserving 1/2 liquid. Reduce reserved liquid by one half. Stir sugar, zests and liqueur into reduced liquid. Add fruits; stir together and refrigerate until ready to serve.

To Serve

Remove panna cotta from individual molds or scoop portions from large bowl onto individual serving plates. Spoon dried fruit compote on top.

Ingredients

Panna Cotta

  • 2 1/2 teaspoons plain gelatin
  • 7 Tablespoons cold water
  • 3 2/3 cups heavy cream
  • 1 1/2 cups sugar
  • 3 Cups buttermilk
  • 1/3 Teaspoon salt

Procedure

Dried Fruit Compote

  • 2 Cups water
  • 1/2 Cup red wine
  • 1/2 Cup white wine
  • 2 1/3 cups California raisins
  • 1 1/3 cups dried figs
  • 1 1/3 cups dried cherries
  • 3 whole cloves
  • 2 cinnamon sticks
  • 1 vanilla bean, seeds only
  • 2 or 3 star anise
  • 1/2 Cup sugar
  • 2 Teaspoons lemon zest
  • 2 Teaspoons orange zest
  • 1 Cup Amaretto liqueur

Nutrition Facts Per Serving

Calories 280 (Calories from Fat 35%); Total Fat 11 ( Saturated Fat 7; Trans Fat 0; ); Cholesterol 40; Sodium 70; Potassium 227; Total Carbohydrate 39; Dietary Fiber 2; Sugars 35; Protein 3; Calcium 70; Iron 1;

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Raisins contain 9% of the daily value for potassium.