Chambord Panna Cotta

Total Time: 7 hrs Preparation Time: 1 hr Cook Time: 6 hrs

Ingredients

• Servings: 8
• 2 cups milk
• 2 cups heavy cream
• 3/4 cup sugar
• 1/2 cup chambord raspberry liquor
• 4 teaspoons gelatin powder, dissolved in
• 8 tablespoons hot water
• unsalted butter, for greasing the ramekins
• chambord raspberry liquor, for drizzling

Recipe

• 1 lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
• 2 combine milk, cream, sugar, dissolved gelatin & chambord in a saucepan and bring to a quick boil. let cool to room temperature.
• 3 divide the mixture evenly among the prepared ramekins.
• 4 cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
• 5 up to 2 hours before serving, remove the ramekins from the refrigerator. run a small kitchen towel under very hot water.
• 6 wring out excess water. fold the hot towel in half & lay it on the counter. place the ramekins on the towel to help release the bottoms.
• 7 carefully run a thin knife around the inside of each ramekin to losen the custard. invert & unmold each custard onto a small, flat serving plate. refrigerate until ready to serve.
• 8 to serve, drizzle panna cotta with chambord.