- 1 cup Lactancia 3.25% milk
- 1 cup Lactancia 35% cream
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 2 tsp powdered gelatin
- 2 tbsp cold water
- 3 cups fresh or frozen raspberries
- 6 tbsp granulated sugar
- 3 tbsp water
- 3 tsp powdered gelatin
- 3 tbsp cold water
- In a saucepan, combine the 3.25% milk, 35% cream, granulated sugar, and vanilla extract. Heat the mixture over medium heat until it starts to simmer, stirring occasionally. Remove from heat.
- In a small bowl, sprinkle the gelatin for the cream layer over the cold water and let it sit for a few minutes to soften. Add the softened gelatin to the cream mixture and stir until dissolved. Divide evenly between four ramekins or mason jars. Place in the fridge and let set for at least 4 hrs or overnight.
- In a small saucepan, combine the raspberries, granulated sugar, and water. Cook over medium heat until the raspberries break down and the sugar has dissolved (10-15 minutes). Remove from heat and strain the mixture to remove the seeds. Set aside.
- In a small bowl, sprinkle the gelatin for the raspberry layer over the cold water and let it sit for a few minutes to soften. Add the softened gelatin to the raspberry mixture and stir until dissolved.
- Allow the raspberry mixture to cool a little before pouring the raspberry mixture evenly into the serving glasses or ramekins. Place them in the refrigerator for about 30 minutes or until the layer has set.
- Serve the panna cotta in the ramekin or glass with a few fresh raspberries or some mint.
If you would like to unmold the panna cotta, you can lightly grease the serving glasses or ramekins with a neutral oil before pouring in the mixture. When ready to serve, dip the bottom of each glass or ramekin in warm water for a few seconds, then run a knife around the edges to loosen the panna cotta. Invert onto a serving plate and gently tap to release. It would be best to reverse the order and put the raspberry in first, followed by the cream mixture if you decide to unmold this delicious dessert.
Storage Information: Once set, cover the panna cotta glasses or ramekins with plastic wrap or lids and store them in the refrigerator. They can be kept for up to 3 days. If using fresh fruit garnish, it’s best to add it just before serving for optimal freshness.