I’ve been experimenting lately with making just enough panna cotta to make it through the first few days of the week. In my experience, panna cotta can hang out in the fridge without unduly losing any of its creaminess for about three days, so three days worth of panna cotta is my perfect amount. This also helps to get through the first three days of the work-week with a perfect little afternoon snack, and really, in my mind, it’s the first three days of the week that are the hardest. Past Wednesday, the weekend is right around the corner.
I’m also heading into that time of the year when I’m scrutinizing everything that’s left in the freezer from the prior season. To that end, it was time to rescue a bag of raspberries I picked last summer. Thus, small batch raspberry panna cotta was created.
Small Batch Raspberry Panna Cotta
Serves 3
Raspberry Sauce
1 cup raspberries – fresh or frozen
¼ cup sugar
Combine raspberries and sugar in a small saucepan. Cook over low heat until the raspberries begin to break down and the sugar is fully dissolved. Set aside to cool and then refrigerate until ready to use.
Small Batch Panna Cotta
½ cup milk
1 teaspoon gelatin
1 ¼ cup half and half
1 teaspoon vanilla
Put ¼ cup of the milk in a small bowl and sprinkle the gelatin over it. Set aside.
Combine the half and half, the remaining ¼ cup milk, and the vanilla in a small saucepan. Heat over low heat, stirring constantly until it reaches a simmer. Pour the milk and gelatin mixture and stir, continuing to simmer for one minute. Divide the panna cotta into three small jars – half-pint jars work very well for this. Let the panna cotta cool and then put in the refrigerator until it is set – about 6 hours. Once set, divide the raspberry sauce over the panna cottas. Keep refrigerated until ready to eat.
