This recipe is part of the recipe for Pumpkin Panna Cotta with Raspberry Sauce
Makes 8 servings
|1||package (12 ounces) individually frozen raspberries, thawed|
- Press raspberries lightly in sieve over bowl to extract juice.
- Transfer juice to small pot; add sugar and cook over medium-high heat until hot, about 3 minutes.
- Meanwhile, mix cornstarch with water until combined.
- When raspberry mixture is hot, slowly whisk in cornstarch mixture. Bring to boil and cook 2 minutes, or until slightly thickened. Chill well, then serve over panna cotta.
Serve individual portions in cups, or dip cup bottoms briefly in hot water, turn upside down, and unmold panna cotta onto individual plates. Panna cotta also can be chilled in one large container, then scooped like ice cream to serve.
Check out more recipes for Sweet Sauces