Raspberry Panna Cotta
 
MAKES 6 SERVINGS
Ingredients
  • ¼ cup cold water
  • 1½ teaspoons unflavored gelatin
  • 2 cups fresh raspberries
  • ⅓ cup granulated sugar
  • 2 tablespoons raspberry liqueur
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon kosher salt
  • 1½ cups heavy whipping cream
  • Garnish: sweetened whipped cream, fresh mint leaves, fresh raspberries
Instructions
  1. In a small bowl, stir together ¼ cup cold water and gelatin. Let stand until softened, about 5 minutes.
  2. In a small saucepan, bring raspberries, sugar, raspberry liqueur, vanilla, and salt to a boil over medium-high heat. Reduce heat and simmer, stirring frequently, about 10 minutes. Transfer raspberry mixture to the container of a blender; process until smooth. Strain mixture through a very fine-mesh sieve to remove any seeds, making sure to retrieve any purée from bottom of sieve. Return raspberry mixture to saucepan; bring to a simmer over medium heat. Add gelatin mixture to raspberry mixture, stirring until gelatin dissolves. Remove from heat; add cream, stirring until well incorporated.
  3. Divide mixture between 6 coupe or gelato glasses. Place glasses on a rimmed baking sheet. Refrigerate until mixture is firm, about 3 hours. Garnish with whipped cream, mint, and raspberries, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/raspberry-panna-cotta-recipe/