Panna Cotta Recipe

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Wolfgang Puck on Food Network
Nutrition per serving    (USDA % daily values)
CAL
2270
FAT
265%
CHOL
142%
SOD
42%

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Ingredients for 3 servings

2 1/2 gelatin leaves or 1 1/4 teaspoons gelatin powder, bloomed in a bowl of tap water

6 cups whole milk

1/2 cup heavy cream, whipped

2 cups Fresh Raspberry Puree, recipe follows

1 vanilla bean, split in half lengthwise, scrape inside

2/3 cup fresh ricotta, recipe follows

Pinch of salt

1/2 cup sugar

2 baskets raspberries

Water, for blanching

4 ounces heavy cream

6 ounces yogurt

6 ounces heavy cream

10 lemons, preferably Meyers, halved crosswise, juice and pith removed

2 tablespoons minced Sweet Preserved Lemons, recipe follows

10 ounces milk

1 pound assorted fresh berries

1 pound sugar

Lemon juice, to taste

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