Hazelnut and Black Raspberry Panna Cotta
This panna cotta pairs two liqueurs, hazelnut and black raspberry, with a milk base scented by both vanilla extract and a seeded vanilla bean. The result is a nutty, jammy, softly set cream. Everything goes into one saucepan, so there is no separate cream infusion or blooming step to manage. The real work is patience: the recipe is noticeably better after a night in the refrigerator, which makes it a good dessert to prepare the day before guests arrive.
Instructions
Put the milk, sugar, gelatin sheets, vanilla extract, seeded vanilla bean, and both liqueurs into a saucepan. Set it over medium-low heat.
Stir now and then as it warms. The mixture is ready when the gelatin sheets have melted completely and no strands or lumps remain.
Pour the warm mixture into ramekins, dividing it evenly among them. Let them cool a little, then transfer them to the refrigerator.
Chill until the panna cotta is set, which usually takes about 6 hours. Leaving them overnight gives a better result.
Serve the panna cotta with fresh berries or a berry sauce spooned alongside.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
