Raspberry Panna Cotta
by Karen Mussoline
Email:kmussoline@icloud.com

URL Source: http://www.myrecipes.com/recipe/raspberry-panna-cotta#mr-livefyre-ratings
Source: Southern Living
Course: Desserts
Cuisine: Italian
Food Group: Dairy
Serves: 8

Ingredients

1 ounce envelope unflavored gelatin
2 cup(s) cold milk
2 pint raspherries
3 tablespoon(s) sugar
2 tablespoon(s) fresh lemon juice
1 teaspoon(s) ground cardamon (optional)
1/3 cup(s) sugar
1 tablespoon(s) vanilla
1/4 teaspoon(s) salt
1-1/2 cup(s) heavy cream
garnish, fresh rosemary, raspberries

Preparation

1. Sprinkle gelatin over milk in a saucepan; let stand 5 minutes.

2. Meanwhile, place 3 raspberries in each of 8 (6-oz.) parfait glasses or jars. Mash together 3 Tbsp. sugar, 2 Tbsp. lemon juice, remaining raspberries, and, if desired, cardamom in a medium bowl. Spoon 1 Tbsp. mashed raspberry mixture into each parfait glass. Reserve remaining berry mixture.

3. Stir 1/3 cup sugar, vanilla, and salt into milk mixture in saucepan, and cook over low heat, stirring constantly, 3 minutes or until sugar dissolves and milk begins to steam. Remove from heat; stir in cream. Pour milk mixture over raspberries in parfait glasses (about 1/2 cup per glass). Chill 2 hours or until firm. Top parfaits with reserved mashed raspberry mixture just before serving.

Notes:I used strawberries instead of raspberries