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Sunday, June 14, 2015

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.

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