Raspberry Panna Cotta
Equipment
- Pot
- Glasses
- Muffin pan
Ingredients
- 1 package raspberry Jell-O
- 3 tbsp sugar
- 1.25 cups water
- 5 sheets gelatin, softened
- 0.75 cups heavy cream
- 0.5 cups milk
- 0.25 cups sugar
- 1 scraped vanilla bean (or 1 tsp. vanilla extract)
Instructions
- 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!
VIDEO
Notes
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!