Raspberry Panna Cotta

Raspberry Panna Cotta

Course Dessert
Cuisine Italian
Servings 6

Ingredients
  

Fresh Raspberry Puree

  • 6 ounces fresh raspberries
  • 1 tablespoon granulated sugar
  • ½ teaspoon lemon juice.
  • Lemon zest & mint for garnish

Panna Cotta

  • ¼ cup whole milk
  • 1 package 2 ¼ teaspoons Knox unflavored gelatin
  • 2 cups heavy cream
  • ½ cup sugar
  • 2 teaspoons vanilla extract

Instructions
 

  • In a bowl, combine the raspberries, sugar and lemon juice. Let macerate for 30 minutes to tenderize the fruit. Mash berries with a fork or puree in a blender to desired consistency. Keep refrigerated until used.
  • In a bowl, combine the gelatin and whole milk. Set aside and let bloom for 5 minutes
  • In a saucepan combine heavy cream, sugar and vanilla extract, and place over low heat. Stirring frequently, slowly bring up the temperature of the milk until it begins to bubble around the edges of the saucepan, then remove from heat.
  • While stirring, slowly add the bloomed gelatin to the cooked cream until fully incorporated.
  • Divide the mixture between the ramakins and refrigerate until set.
  • Serve panna cotta in ramakins or removed and served on a plate topped with raspberries. To remove panna cotta from ramekin, set ramekins in warm water bath for a few seconds, just enough to release it from the sides. Remove from water bath, place a plate on top and flip over the ramekin to turn out the panna cotta onto plate. Serve chilled, garnish with lemon zest, fresh mint and whole raspberries if desired.
Keyword dessert, Fresh Fruit, Panna Cotta, Raspberries