Fool-Proof Raspberry Panna Cotta

I fell in love with Panna Cotta last summer when my husband and I stumbled upon one of the most fantastic little restaurants we have ever been to, in Skiathos, Greece. It has been in the back of my mind to learn how to re-create one like that ever since, but I think I have procrastinated the ‘challenge’ out of pure intimidation. I have watched Master Chef judge, Graham Elliot, and his contestants make them — some with great struggle, and some with such finesse, that I didn’t know which would be worse… not being able to make one as pretty and as perfect as Graham Elliot’s, or not being able to make one at all, like the contestants.

Then a few days ago I came across a recipe that looked SO EASY, I was excited to give it a go. The recipe called for fresh raspberries and sugar, but I already had a batch of home-made raspberry jam {made with fresh raspberries, and sugar} sitting in my fridge, and decided to try a little experiment to see if I could substitute it, and make the recipe even simpler. Four simple ingredients, and 10 minutes later I had made the most delicious Panna Cotta I have ever had! {Ha. I have only had two!} NOT to undermine my point that this dessert is amazing, and SO easy, it will make you feel really silly for ever being intimidated to make one!

Ingredients: {for original recipe made with fresh raspberries click here}
1 cup home made raspberry jam
1 Tbsp unflavored powdered gelatin
2 1/2 cups whipping cream
1/2 cup milk

Directions:

Strain 1 cup of preserves through a colander into a saucepan. Sprinkle 1 Tbsp gelatin over the puree, and let sit for 5 minutes to help soften the gelatin. Heat the puree over medium high heat, stirring frequently, until the gelatin has completely dissolved (3-5 minutes). Add the cream and milk and stir until heated through and smooth. Pour into 6-8 serving dishes, or plastic moulds. Let set for at least 4 hours up to 1 day, covered with cling-film, {but do not let the cling-film touch the top of the panna cotta}.

To serve un-molded, turn upside down onto a plate, and push a pin through the top of the mold to help it come out. Garnish with flowers, fresh berries, cream or mint.

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I always seem to be a step-behind when it comes to posting recipes in time for holidays, but this would make the PERFECT Valentines day dessert!

Enjoy!
<3 Sarah