Creamy panna cotta is served with a bright raspberry gelee on top. It's a beautiful and delicious make-ahead dessert!
Ingredients
For the Panna Cotta:
1/2cupwhole milk
1envelopepowdered unflavored gelatin(only use 1.5 tsp of it here)
1.5cupsheavy whipping cream
1/4cupgranulated sugar
1tspvanilla extract
1/4tspsalt
For the raspberry gelee:
remainder of above gelatin envelope(about 3/4 tsp)
1/4cupwater
1.5cupsfresh or frozen raspberries(6 oz, by weight)
1/4cupgranulated sugar
2tsplemon juice
Instructions
In a small saucepan off the heat, combine 1.5 tsp of the gelatin with the milk, and let stand for 5 minutes. This process is called blooming, and lets the gelatin absorb liquid and dissolve evenly later on.
Set the pan over medium heat, and stir frequently for 5 minutes, until the gelatin dissolves, making sure you don’t boil the milk. Turn the heat down to medium low, if necessary.
Add the heavy cream, sugar, vanilla extract, and salt, and stir for another 5 minutes until the sugar dissolves. Remove the mixture from the heat.
Evenly pour the mixture into 4 glasses or ramekins of your choice (4-ounce ramekins are a good size), and let cool at room temperature for 15 minutes. Cover with a lid or plastic wrap, then chill in the fridge for 6 hours to set.
To make the raspberry gelee, in a small saucepan, combine the remaining gelatin with the water, and let stand for 5 minutes.
Add the raspberries, sugar, and lemon juice, then simmer for 5 minutes until the sugar is dissolved. Use a fine meshed sieve to strain out the raspberry seeds.
Let the gelee cool to room temperature, about 10-15 minutes, before pouring evenly over the chilled panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).
Refrigerate for another hour to set the gelee. If desired, serve with fresh berries on top, and enjoy!
Notes
Storing leftovers: Keep covered in the fridge for up to 5 days.Freezing: Store tightly covered for up to 2 months. To thaw, leave in the refrigerator overnight.Make-ahead instructions: One day ahead is the optimal time to prepare this recipe ahead of time, though you can do it up to 5 days ahead.More Gelee flavors: You can make virtually any flavor of fruit gelee that you like. I love the raspberry here, but have also enjoyed strawberry, cherry, orange, passion fruit, and apricot. I’ve even seen people do pomegranate and peach! If using fresh fruit, swap in an equal weight of fresh fruit as the raspberries (6 ounces).