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:
1/2cupmilk
1envelopepowdered unflavored gelatin(only use 1.5 tsp of it here)
1.5cupsheavy cream
1/4cupsugar
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)
1/4cupsugar
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, 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. 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 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, and enjoy!