Easy Vanilla Panna Cotta with Raspberry Preserves

Easy Vanilla Panna Cotta with Raspberry Preserves

Serves four people

INGREDIENTS

• .5 Cup Whole Milk
• One Envelope of Unflavored Powdered Gelatin, use 1.5 TSP
• 1.5 Cup Heavy cream
• .25 Cup of Granulated Sugar
• 1 TSP London Derry Vanilla Extract
• Pinch of Kosher Salt
• One jar of high-quality Raspberry Preserves (I prefer Bonne Maman Brand)

DIRECTIONS

1. In a sauce pot, off the heat, combine 1.5 tsp of unflavored gelatin with the milk. Let stand for about 5 minutes to allow the gelatin to bloom.
2. Over medium heat, use a plastic spatula (NOT A WHISK) to stir the milk gelatin solution constantly for 5 minutes until the gelatin dissolves. Tip: DON’T LET THE MILK BOIL! Turn the heat down if necessary. A whisk will incorporate air bubbles which we don’t want.
3. Add the cream, sugar, vanilla extract and salt and stir for another 5 minutes until sugar is dissolved. Remove the sauce from the heat.
4. Evenly pour the mix into 4 Old Fashioned glasses. Let cool at room temperature for 15 minutes before wrapping with plastic wrap. Chill for 6 hours until panna cotta has set.
5. When it’s time to serve, unwrap the panna cotta. Top with a generous spoonful of the raspberry preserve and enjoy.