Milky panna cotta with summer fruit by Curtis Stone

Milky panna cotta with summer fruit by Curtis Stone

Difficulty
Easy
Preparation
8 hours
Cooking time
30 mins
Servings
6
4 Cups

a2 Milk® Whole, divided

1 tbsp

Unflavored gelatin

1/3 Cup

Sugar

1 1/2 Cups

Assorted fresh berries, such as blueberries, blackberries, raspberries, and strawberries

2

Santa Rosa plums, pitted, sliced

  1. In small bowl, place 1/4 cup a2 Milk® Whole. Sprinkle gelatin over and stir to blend. Let stand 15 minutes to soften gelatin.
  2. In small saucepan, combine 1 cup a2 Milk® Whole and sugar. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk in gelatin mixture until gelatin dissolves.
  3. In large bowl, place remaining a2 Milk® Whole. Whisk in milk-gelatin mixture. Ladle mixture into six stemmed dessert cups or bowls.
  4. Chill uncovered until cold, then cover and keep refrigerated for at least 8 hours or overnight, or until the panna cotta is set.
  5. Top panna cottas with fruit and serve.
Calories190
Serving Size 237g
4g
Total Fat
28g
Total Carbohydrate
7g
Protein
Amount per serving% Daily Value*
Total Fat 4g5%
Saturated Fat 3.5g18%
Trans Fat 0g
Cholesterol 25mg8%
Sodium 90mg4%
Total Carbohydrate 28g10%
Dietary Fiber 1g4%
Total Sugars 25g
Includes 11g Added Sugars22%
Protein 7g
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Allergens
Milk
Curtis Stone
Created byCurtis Stone
Curtis Stone is a Los Angeles-based Michelin-starred chef, restaurateur, author and culinary entrepreneur. Outside his restaurants, Curtis is widely known for his appearances on television programs such as Take Home Chef (TLC), Top Chef Masters (Bravo) and the Emmy-nominated Top Chef Junior, an extension of the NBC Top Chef franchise. A New York Times bestselling author, Curtis has authored six cookbooks including his most recent, Good Food, Good Life.

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