Panna Cotta with Raspberry and Orange Sauce

Spray 6 ramekins or juice glasses with the nonstick cooking spray.

4 min

Add the half and half to a saucepan over low-medium heat (dont let the mixture get too hot or come to a boil).

4 min

When warm, sprinkle the gelatin over the mixture, and stir it to dissolve it.

4 min

Add the mascarpone and stir until melted.

4 min

Add the sugar, orange zest and vanilla, and stir until the sugar is dissolved.

4 min

Remove from the heat and let it stand for about 5 minutes.

4 min

Pour the mixture evenly into the ramekins or glasses.

4 min

Cover and refrigerate for at least four hours, but ideally overnight.

4 min

Meanwhile, put the raspberries in a bowl and press them softly with a fork to produce some juice.

4 min

Add the orange juice and confectioners sugar and mix together. Keep the berry mixture refrigerated until youre ready to serve the panna cotta.

4 min

When the panna cotta has set, move a knife around the edges of the ramekin or glasses to loosen it, and gently shake each onto individual plates.

4 min

Drizzle the berry mixture over each serving.

4 min