Raspberry Panna Cotta

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Panna cotta is Italian for ‘cooked cream’ and is thought of as a traditional dessert of Northern Italy since the early 1900s. It became popular in the United States in the 1990s and now can be found in many Parisian bistros and cafes. It is incredibly easy to make and unbelievably delicious. And because it needs to be made in advance, it is the ideal do-ahead dessert. Here is how I make Raspberry Panna Cotta, but you can switch the raspberries with blackberries, blueberries – the different versions are endless.

First prepare 8 individual serving glasses by smearing (culinary term) about a tablespoon of seedless raspberry jam around the bottom and up the sides of each glass. Set aside.

Heat 4 cups of heavy cream and ½ cup of sugar over medium heat until the sugar dissolves. Remove from the heat and stir in 1 tablespoon of brandy.

In a medium size bowl, stir together 2 packets of powdered unflavored gelatin and 6 tablespoons of cold water. Let stand for 5 minutes – or until it is set – them whisk the warm heavy cream mixture in. Divide the Panna cotta mixture into the prepared glasses, cover with plastic wrap and chill in the refrigerator overnight.

When ready to serve, place the glasses on a dessert plate – a paper doily would be nice – and casually drop a few fresh raspberries over. That is it! People rave every time I serve this. I hope you will try it and ENJOY!