This raspberry version takes on the ubiquitous vanilla panna cotta with berry coulis you find in so many Italian restaurants. Here, raspberries are crushed and incorporated into the cream mixture before setting, giving a much livelier burst of berry flavor and a twist on the classic panna cotta texture. Plus, one can generally find top-quality raspberries year-round, so there is really no excuse not to make this!
6 SERVINGS
EQUIPMENT: Six 1/2-cup (125 ml) ramekins; a rimmed baking sheet; a potato masher or large fork; a fine-mesh sieve;6 chilled dessert plates.
2 teaspoons (1 package/7 g) unflavored powdered gelatin (see Note)
2 cups (500 ml) whole milk, well chilled
4 cups (500 g) fresh raspberries
1 plump, fresh vanilla bean
1 cup (120 g) confectioners’ sugar, sifted
1 cup (250 ml) heavy cream
1/4 teaspoon fine sea salt
1. Place the ramekins side by side on the baking sheet.
2. In a small bowl, sprinkle the gelatin over 1/4 cup (60 ml) of the milk and stir to blend. Set aside until the gelatin “blooms,” or completely absorbs the milk, 2 to 3 minutes. The mixture should resemble light clouds.
3. Place the raspberries in a large, shallow bowl and crush them lightly with the potato masher or fork.
4. Halve the vanilla bean lengthwise and use the tip of a small spoon to scrape out the seeds. Place the seeds and the vanilla bean halves in a large saucepan and combine with the remaining 1-3/4 cups (435 ml) milk, sugar, and cream. Bring to a simmer over medium heat, whisking to dissolve the sugar. Remove from the heat, cover, and let steep for 10 minutes to infuse with the vanilla flavor.
5. Bring the cream mixture back to a simmer and stir in the softened gelatin and milk mixture. Strain the mixture through the fine-mesh sieve set over the large measuring cup. (Remove, let dry, and reserve the vanilla bean halves to make Vanilla Sugar.)
6. Stir in half the crushed raspberries, reserving the rest for garnish. Evenly divide the mixture among the ramekins. Cover with plastic wrap and refrigerate until set, about 8 hours.
7. To serve the panna cotta, quickly dip the bottom of each ramekin into a bowl of hot water for about 10 seconds, shaking to loosen the cream. Invert onto the chilled plates. Garnish with the remaining crushed raspberries. Serve.
MAKE-AHEAD NOTE: The panna cotta can be prepared up to 2 days in advance and refrigerated until serving time.