Panna Cotta with Raspberries

2 cups whole milk
1 envelope unflavored gelatin
1 cup heavy cream
1/4 cup sugar
1 teaspoon pure vanilla extract
Almond oil
Fresh Raspberries

Pour 1/2 cup of the milk into a saucepan. Sprinkle the gelatin evenly over the milk and let stand 5 minutes to soften. Over low heat, stir well until the gelatin dissolves completely, about 5 minutes. Stir in the remaining milk, the cream, and sugar, and cook until small bubbles form around the edges of the pan.
Remove from the heat. Stir in the vanilla, and let cool a little. Use almond oil to coat six 1/2-cup ramekins. Pour the mixture into the prepared molds. Refrigerate, covered with a sheet of parchment paper, until firm.
Unmold onto individual serving dishes. Serve cold or cool accompanied by a garnish of fresh raspberries.


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