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panna cotta with raspberry jelly

panna cotta with jellyTraditionally, panna cotta, is served on a plate by unmolding a ramekin.  If this is your first time making this Italian dessert, my recipe elimates the unmolding.  I remember the first time I made this and the mold, for some reason, did not set all the way through.  Perhaps the gelatin didn’t dissolve completely.  Get creative and use any glass you like, even tea cups!  This dessert is light enough to serve after a heavy meal and making it ahead allows for more time with your friends and family.

Serves 4 to 6 (depending on size of container)
2 1/2 cups cream or half and half
2 teaspoons gelatin
1/3 cup caster sugar
1 teaspoon cointreau (or vanilla)
raspberry jello or other favourite jello

For the panna cotta –
Soften gelatin by sprinkling into 1/2 cup of cream. Heat the other 2 cups of cream and sugar (do not boil).   Gently stir cream to help dissolve sugar.  When sugar has dissolved, add cream with gelatin and stir to combine then  remove pot from heat. When cream has cooled down, add cointreau and stir. Pour into dessert containers and refrigerate until set (usually 2 to 3 hours).

While the panna cotta is setting, prepare jello by following packet instructions. Allow this to cool but not set. Pour onto the top of the panna cotta and place in fridge until jelly has set. Alternatively, you can make your own jelly by mixing 2 teaspoons of gelatin into 2 cups of hot fruit juice (allow to cool).  Then follow the instructions above.

The Culinary Chase’s Note: Place a raspberry in the middle of the panna cotta and pour jello over and let set in the refrigerator.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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