For Panna Cotta

  • 1 cup half and half
  • 1 (.25 ounce) packet unflavored gelatin
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¾ teaspoon almond extract

For Sauce

  • 1 ½ cups raspberries
  • ¼ cup water
  • ¼ cup sugar (or more to taste, depending on sweetness of berries)
  • 1 or 2 large ripe peaches, diced
  • Fresh mint leaves for garnish


For panna cotta: Pour half and half in a saucepan, and sprinkle gelatin on top. Allow it to rest for 5 minutes, or until gelatin gets wrinkled on top. Add in heavy cream and sugar, and turn heat to medium-low or medium. Bring it to just a simmer, and stir until sugar is dissolved. Do not let it boil. Stir in vanilla and almond extracts. Remove from heat, and divide into ramekins. Refrigerate for 4 hours or until set.

For sauce: Combine raspberries, water and sugar and bring to a boil. Simmer 5 minutes. Cool and purée. Refrigerate until time to use.

When it’s time to serve, top panna cotta with sauce and peaches. Garnish with fresh mint.

Category: Keeping it cool!