Raspberry Panna Cotta

Serves 6

• Raspberry puree (recipe to follow)
• Panna cotta (recipe to follow)
• Lemon zest, for garnish
• Mint, for garnish

Raspberry puree

• 6 ounces fresh raspberries, plus more for garnish
• 1 tablespoon granulated sugar
• ½ teaspoon lemon juice

Panna cotta

• ¼ cup whole milk
• 1 package (2¼ teaspoons) Knox unflavored gelatin
• 2 cups heavy cream
• ½ cup sugar
• 2 teaspoons vanilla extract

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In a bowl, combine the raspberries, sugar, and lemon juice. Let macerate for 30 minutes to tenderize the fruit. Mash berries with a fork or puree in a blender to desired consistency. Keep refrigerated until used.


In a bowl, combine the whole milk and gelatin. Set aside and let bloom for 5 minutes
In a saucepan, combine heavy cream, sugar, and vanilla extract, and place over low heat. Stirring frequently, slowly bring up the temperature of the milk until it begins to bubble around the edges of the saucepan, then remove from heat.


While stirring, slowly add the bloomed gelatin to the cooked cream until fully incorporated. Divide the mixture among the ramekins and refrigerate until set.


Serve panna cotta in ramekins or remove and serve on a plate topped with raspberries. To remove panna cotta from ramekin, set ramekin in warm-water bath for a few seconds, just enough to release it from the sides. Remove from water bath, place a plate on top and flip over the ramekin to turn out the panna cotta onto the plate.
Serve chilled, garnish with lemon zest, fresh mint, and whole raspberries if desired.
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RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM