Oblique perfection: fruity panna cotta made with Jell-O
When it comes to cooking, the Italians know what they're doing. And pizza and pasta are not the only popular dishes! Italian desserts like gelato, tiramisu, and panna cotta are enjoyed all around the world. Because the latter is quite adaptable, this recipe for raspberry panna cotta will have you tilting your head in wonder!
You will need:
For the Jell-O:
- 1 package of raspberry Jell-O
- 3 tbsp. sugar
- 1 and 1/4 cups water
For the panna cotta:
- 5 sheets gelatin, softened
- 3/4 cup heavy cream
- 1/2 cup milk
- 1/4 cup sugar
- 1 scraped vanilla bean (or 1 tsp. vanilla extract)
- Put the Jell-O, water, and sugar into a pot and heat until the sugar has dissolved. The mixture should never come to a boil. Remove from heat and let cool.
- Place two glasses, each with a holding capacity of at least 10 fl oz, in a slanting position. As seen in the video, you can easily use a muffin pan or even an egg carton to help with this task! Pour the Jell-O solution into the glasses and then place them in the fridge for 3-4 hours.
- As soon as the Jell-O solidifies, soak the gelatin sheets in water.
- Put your sugar, cream, milk, and vanilla bean scraping (or extract) into a pot and heat. Again, the ingredients should never come to a boil.
- Squeeze the excess water from the gelatin sheets and put them into the pot. Stir until the sheets dissolve into the cream.
- Once the cream has cooled, pour it over the solidified Jell-O. It is important that the cream is completely cooled, otherwise it will break up the Jell-O and leave no clear separation between the layers.
- The dessert should cool for 12 hours. Before serving, garnish with mint and raspberry!
Feel free to use other Jell-O flavors, should you so desire! And if you're not a fan of Jell-O, you can also use fresh, pureed fruit, mixed with gelatin. The remaining steps do not change. Enjoy!