Free Online Recipes

Sign Up login

Olive Garden Panna Cotta Recipe


               Recipe Tools

No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe



     Olive Garden Panna Cotta

Category   Desserts - Breads
Sub Category   None
Servings   4

1 1/2 qt heavy cream
1/2 qt whole milk
3/4 cup sugar
1 tsp vanilla extract or vanilla bean, cut in half lengthwise
1 envelope unflavored gelatin
8 oz fresh raspberries
1/3 cup powdered sugar

PANNA COTTA- COMBINE heavy cream, milk, sugar, salt and vanilla in a glass bowl. Mix well. HEAT bowl over double boiler until it registers 180F on a thermometer. Remove from heat and remove vanilla bean. DISSOLVE gelatin in the cream. Mix well. PORTION into small glass containers and cover with plastic wrap. CHILL in refrigerator until cold, preferably overnight.
SAUCE- BLEND raspberries on high speed until nice and smooth. Strain to remove all seeds. Add powdered sugar and mix well. COVER and refrigerate overnight.
TO SERVE- LOOSEN panna cotta from sides of small containers. INVERT onto small serving plate. DRIZZLE with chilled raspberry sauce. SERVE immediately.

Originally Submitted

0 Out of 5 from 0 reviews

You can add this Olive Garden Panna Cotta recipe to your own private DesktopCookbook.


Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.