Panna Cotta Topped With Raspberry Sauce

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Whenever I serve this Panna Cotta (Italian translation, cooked cream) my friends tend to lose their minds and go CRAZY!   Serving dessert in a glass seems to add a touch of elegance. I love making my Panna Cotta Topped With Raspberry Sauce because you can make it a day in advance and garnish them right before serving.




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Tip: Reserve your vanilla pod(s) for your granulated sugar. You’ll always have vanilla-flavored sugar for future recipes.

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Cook Time: 3 to 5 minutes
Inactive Prep Time: 4 hours minimum to overnight
Yields: 6 servings
Equipment: 6 short glasses, 1 rimmed baking sheet pan, 1 (10-cup) food processor, 1 (3-quart) saucepan, large metal mixing bowl, whisk, 1 (2-cup) measuring cup, large mixing bowl, 1 (1-quart) plastic container with a tight-fitting lid

1 envelope unflavored gelatin (about 1 tablespoon)
3 tablespoons cold water
2 cups of heavy cream
1 cup of half-and-half
1/3 cup of granulated sugar
1 vanilla bean pod (reserve vanilla bean pod(s)

Raspberry Topping:
2 pints of fresh raspberries (reserve 6 raspberries for garnish)
1 cup of granulated sugar, divided
1 tablespoon of fresh lemon juice
1 tablespoon of Chambord (raspberry liqueur optional)
1/4 cup of raspberry jam (with seeds optional)
1 heaping tablespoon of cornstarch, substitute Arrowroot powder/starch or Tapioca starch
2 tablespoons of cold water
6 chocolate hazelnut Pirouline rolled wafers for garnish
sprigs of fresh mint for garnish
white chocolate chips for garnish

Start with the raspberry topping. In a food processor, add the fresh raspberries, fresh lemon juice, 1/2 cup of the granulated sugar, and Chambord. Pulse until the raspberries are completely pureed. In a medium-size saucepan, on medium heat, pour the pureed raspberry mixture. Next, add in the raspberry jam along with the other 1/2 cup of granulated sugar, and stir to combine.

In a small bowl, add the cornstarch and water. Whisk the two together until combined and add that to the pan of raspberry mixture. Once the raspberry sauce comes up to a boil, about 5 to 8 minutes, the sauce will start to thicken. Turn the heat off. Remove the pan from the heat, and transfer the raspberry sauce to a medium size bowl. Cover with plastic wrap and refrigerate.

To start the Panna cotta, have a medium-size saucepan,. To the saucepan, add the heavy cream, half and half, granulated sugar, and the seeded vanilla bean and pod.

In another small saucepan. Place the 3 tablespoons of water and sprinkle the gelatin over the water, letting stand for about 1 minute to soften. Heat the gelatin over low heat, using a small whisk, stir until the gelatin is dissolved. Then remove the pan from the heat.

Over medium-high heat, whisking continuously, bring the cream mixture just up to a boil. Once at the boil, remove from heat. Remove the vanilla bean pod and whisk in the prepared gelatin mixture.

Carefully, ladle the cream mixture evenly into the 6 glasses, on a baking tray. Let cool to room temperature, about 15 minutes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

After the 4 hours is up, remove the Panna Cotta from the frig. Remove the plastic wrap, and evenly ladle the raspberry sauce carefully over the top of each one of the glasses. Garnish with white chocolate chips, a small sprig of fresh mint, a fresh raspberry, and finally, a hazelnut Pirouline rolled wafer.

There you have it, my Panna Cotta Topped With Raspberry Sauce.

Note: Keep Panna Cotta Topped With Raspberry Sauce refrigerated until ready to serve. Garnish right before serving.