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Post by sfenhaus on May 20, 2014 22:27:17 GMT -5
This recipe comes straight from my Swedish Grandmother's recipe book, of course tweaked for THM. It is very similar in texture and flavor to Italian panna cotta. Ingredients: 2 c. heavy cream 1/3 c. THM Sweetblend + 1/2 - 1 tsp., divided 1 env. unflavored gelatin 1 tsp. vanilla extract 1 tsp. almond extract 2 c. sour cream 1 c. crushed red raspberries In a saucepan, combine cream and sweetener. Cook and stir constantly over low heat to 260 degrees or until steam rises from the pan (do not boil). Stir in gelatin until dissolved. Strain through fine mesh if necessary (sometimes I pour the gelatin too fast and it has a few chunks). Add extracts. Cool 10 minutes. Whisk in sour cream. Pour into 8 dessert glasses. Chill at least 1 hour. Before serving, combine raspberries and remaining sugar. Taste for sweetness and adjust if needed. Spoon over each serving. Serves 8.
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Post by cashen10 on May 21, 2014 12:17:06 GMT -5
Oh yum! That looks/sounds amazing!
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Post by Blessed Beyond Measure on May 22, 2014 7:11:29 GMT -5
That does look great!!
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Post by Sazzyme on Jun 5, 2014 8:27:57 GMT -5
Oh my goodness! That looks amazing! I can't wait to try it!
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Post by stacylynn on Oct 1, 2014 11:20:27 GMT -5
Love it - looks amazing! I need to take this to one of our Lundberg family reunions - it will surely be a hit! But, first, I need to "test" it.
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Post by steffanie3 on Oct 7, 2014 10:10:17 GMT -5
I have never had panna cotta before, but have been checking it out lately with my love of all things gelatin going on. I will have to give this a try
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