Prep 1 hr
Cook 6 hrs
Panna Cotta is one of the loveliest desserts around. Pair it with Chambord, one of the yummiest liqueurs around & you have heaven. "cooking time" is refrigeration time.
- 2 cups milk
- 2 cups heavy cream
- 3⁄4 cup sugar
- 1⁄2 cup Chambord raspberry liquor
- 4 teaspoons gelatin powder, dissolved in
- 8 tablespoons hot water
- unsalted butter, for greasing the ramekins
- Chambord raspberry liquor, for drizzling
- Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
- Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
- Divide the mixture evenly among the prepared ramekins.
- Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
- Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
- Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
- Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
- To serve, drizzle panna cotta with Chambord.
I made my desserts in ramekins and they turned out quite firm, almost like a Jello Jiggler. When I have had Panna Cotta in restaurants, I recall it being more creamy in texture. I enjoyed the dessert but would like to find a softer, creamier version when I try it again.