Fresh fruit and raspberry liqueur mingle in a luscious Raspberry Panna Cotta garnished with whipped cream and fragrant mint leaves.
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
- In a small bowl, stir together ¼ cup cold water and gelatin. Let stand until softened, about 5 minutes.
- 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.
- 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.
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