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Raspberry Panna Cotta



  • 8 teaspoons gelatin powder
  • 8 tablespoons cold water
  • 4 cups whole milk
  • 4 cups heavy cream
  • 1 3/4 cups granulated sugar
  • 1 cup raspberry liqueur
  • Fresh raspberries (optional for garnish)
  • Mint leaves (optional for garnish)


  1. Dissolve the gelatin in the cold water and set aside.
  2. Combine milk, cream, sugar and liqueur in a saucepan. Bring to a quick boil and remove from heat.
  3. Temper the gelatin with a small amount of hot mixture then add gelatin to the remaining hot liquid. Pour into a 10-cup mold or fluted pan and refrigerate until set; at least 8 hours, preferably overnight.
  4. To unmold the panna cotta, briefly dip the mold in hot water and carefully flip it over on a plate.
  5. Garnish with berries and mint leaves.

Serves 12.


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