Chambord Panna Cotta
- Ready In:
- 7hrs
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Elmotoo
Geneva, New York