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Prep Time: 60 Minutes Cook Time: 360 Minutes |
Ready In: 420 Minutes Servings: 8 |
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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. 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:
1. Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
2. Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
3. Divide the mixture evenly among the prepared ramekins.
4. Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
5. Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
6. 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.
7. 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.
8. To serve, drizzle panna cotta with Chambord.
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