I have a thing for cooked cream aka panna cotta. It sounds better in Italian. Everything sounds better in Italian. Go ahead and try. Everything sounds better. Whenever I have to make dessert and I’m in doubt, my go to is panna cotta. Always. Why? It’s delicious, it lends itself to ANY flavor combination (reading into I can use what I have in the house) and it’s silly easy to make.
Now you know. I’m pretty sure I have almost a dozen recipes for panna cotta on this site. Clearly I don’t get tired of it and I hope you don’t either.
Another thing I don’t get tired of are food conferences. I love them so much in fact that I started one with my friend Susan called MIXED. I try to go to as many conferences as possible. Besides learning so much and connecting with friends and clients it’s REALLY refreshing to be around people who take photos of their food before eating (read I feel normal LOL).
In fact, thanks to Dixie Crystals, I’m heading to Austin this week for a food conference, my 4th of THIS year (told you). If you’re going please be sure to come and say hello. I wish I had a panna cotta to give you personally but mmmmh better not try to travel with them. That could be messy.
You can of course make them at will because as I mentioned they are silly easy, delicious and people will be super impressed. You don’t have to tell them how easy it was. Now straining the seeds from raspberry puree is another story. If you don’t mind the seeds skip that step. Next time I will.
- 2 cups heavy whipping cream
- 3/4 cup <Dixie Crystals granulated sugar
- 1 teaspoon pure vanilla extract
- .25 ounce packet gelatin
- 3 tablespoons COLD water
- 6 ounces fresh raspberries
- fresh mint leaves - optional
- Into a heavy bottom pan add: cream and sugar. Heat over medium heat whisking until well combined. Allow to cook until bubbles start to form around the edges just prior to boiling.
- WHILE cream is cooking. Into a small ramekin add cold water and sprinkle gelatin packet on top. Set aside.
- Remove from heat add vanilla extract and firm gelatin mixture. Whisk until well combined.
- Equally divide mixture between 5 - 160 ml jars. Transfer to refrigerator to set up for a minimum of 2 hours.
- Prior to serving, reserve 6 whole raspberries for garnish and place remaining berries into blender (or mini food processor) and pulse until pureed. Strain mixture through a small sieve. Discard seeds.
- Top panna cotta with raspberry puree and optional mint.
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