panna cotta with raspberry jelly

Traditionally, 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!