• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Panna Cotta with Raspberry Balsamic Reduction

July 8, 2014 by Jill Foucre Leave a Comment

Panna Cotta with Raspberry Balsamic Reduction
2014-07-08 12:02:17
Serves 8
Print
Ingredients
  1. 6 tablespoons cold water
  2. 2 packages unflavored gelatin
  3. 4 cups heavy cream
  4. 1 cup sugar
  5. 1 tablespoon vanilla
  6. 1 pint fresh raspberries
  7. 4 tablespoons balsamic vinegar
  8. Fresh raspberries for garnish
  9. Fresh mint for garnish
Instructions
  1. Lightly oil eight ramekins or custard cups.
  2. Place the cold water into medium bowl. Sprinkle the gelatin over the top and allow it to stand for 10 minutes.
  3. In a medium saucepan combine the cream and ½ cup of the sugar. Bring the mixture to a simmer over medium heat.
  4. Pour the hot cream mixture into the softened gelatin and stir until the gelatin is completely dissolved. Stir in the vanilla.
  5. Divide the custard evenly among the prepared ramekins. Cover and chill until the panna cotta is set, at least 4 hours.
  6. Meanwhile, in a medium saucepan combine the raspberries, remaining ½ cup of sugar and the balsamic vinegar. Bring the mixture to a simmer and cook until reduced by one half, about 15 minutes.
  7. Pour the mixture through a fine sieve placed over a bowl. Press down on the solids to extract all the liquid and discard the solids in the sieve. Refrigerate until ready to serve.
  8. To serve, run the blade of a paring knife around the edge of each panna cotta and unmold onto serving plates. Drizzle with some of the balsamic reduction and garnish with fresh raspberries and mint.
By Paul Lindemuth
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Desserts, Recipes

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience