Raspberry-Lemon Panna Cotta


Place 1 TBSP cold water into a small bowl and sprinkle gelatin on top, spreading evenly. Allow to sit for 5 minutes to allow the gelatin to soak-up water.

In a saucepan, heat milk, heavy whipping cream, honey, vanilla and salt over medium-low heat. Keep on heat until it gets hot, but do NOT allow to boil. Remove from heat and stir in the water/gelatin mixture while the liquid is still hot. Mix well and allow to cool a bit.

Using a glass bowl and a fine mesh strainer, mash the pint of raspberries into the bowl. Liquid should release from the raspberries, fall through the strainer and into the bowl. No chunks of fruit should be in the bowl.

Add the lemon zest and creme fraiche to the bowl and mix well. Add the saucepan of heated milk, etc. to the bowl and mix well again.

Pour into ramekins or panna cotta molds and refrigerate until set-up (about 4 hours). Garnish with reserve raspberries.

Makes approximately 4 servings.

Recipe Credit

Kelly Lamb