I know this recipe sounds really fancy schmancy, but I promise it is very easy to make. Besides tasting absolutely sublime, it is also stunningly beautiful, and would be an excellent dessert to serve at a party in martini glasses or a thin highball glass. Panna Cotta is a creamy Italian custard that I spike with raspberry liqueur and top with a thin layer of raspberry gelee. I must say, making the panna cotta without the raspberry gelee is not allowed (no ifs, ands, or buts)! The raspberry gelee totally makes the dish, and the combination together is silky smooth creamy heaven in your mouth (plus, it wouldn’t be as pretty without it). Let’s get to the recipe:
Panna Cotta Ingredients:
1/2 cup skim milk
1 envelope powdered unflavored gelatin (use 1.5 tsp of it here)
1.5 cups heavy cream
1/4 cup sugar
1/4 tsp salt
1/2 tsp vanilla extract
2 tsp framboise liqueur (raspberry liqueur)
Sprinkle 1.5 tsp from the gelatin envelope right over the milk, and let it stand for 5 minutes. This process is called blooming, and lets the gelatin absorb liquid and dissolve evenly later on:
Pour the milk and gelatin into a heavy bottomed saucepan, and turn the heat to medium. Stir frequently for 5 minutes, until the gelatin dissolves, but make sure you don’t boil the milk. Add the heavy cream, sugar, salt, and vanilla, and stir for another 5 minutes until the sugar dissolves. Remove the mixture from the heat and add in the raspberry liqueur.
Evenly pour the mixture into 4 martini glasses, about halfway full. Let cool at room temperature for 15 minutes, then pop into the fridge for 6 hours so it can set.
Raspberry Gelee Ingredients:
1.5 cups fresh or frozen raspberries (6 oz)
remainder of above gelatin envelope, about 3/4 tsp
1/4 cup water
2 tsp lemon juice
1/4 cup sugar
Sprinkle the gelatin over the water, and let it stand for 5 minutes.
Place the raspberries, lemon juice, and sugar in a saucepan, then bring to a simmer. Simmer for 5 minutes until the sugar is dissolved. Add gelatin water and stir until gelatin has dissolved, another 5 minutes. Use a fine meshed sieve to strain out the raspberry seeds:
Let the gelee come to room temperature before spooning over the firm panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).
Refrigerate for another hour. Garnish with mint or fresh berries, and enjoy!!!!