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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