Raspberry Panna Cotta

PREPARE 6 – 8 wine goblets or small dessert bowls.

PLACE 2 packages (6 ounces each) raspberries into the bowl of a food processor and process until pureed.

STRAIN raspberry puree through a fine mesh strainer into a small sauce pan and DISCARD seeds.

RESERVE and REFRIGERATE 1/2 cup raspberry puree for garnish.

SPRINKLE 1 tablespoon unflavored gelatin over remaining raspberry puree and SET ASIDE 5 minutes for gelatin to soften.

HEAT raspberry mixture over low heat and STIR until gelatin is dissolved (about 5 minutes).

ADD 2 cups heavy cream and ADD 1 cup whole milk.

ADD 1/2 cup sugar and ADD 2 teaspoons fresh lemon juice.

CONTINUE HEATING over low heat and WHISK until sugar is dissolved.

STRAIN raspberry mixture through a fine mesh strainer into a large pourable pitcher.

POUR raspberry mixture evenly into goblets or dessert bowls.

COVER goblets tightly with plastic wrap.

CHILL at least 4 hours or up to 1 day ahead.

GARNISH desserts with reserved raspberry puree, extra raspberries, and edible flowers.

SERVE immediately.

PRO TIP
To serve panna cottas unmolded, pour final raspberry mixture into small disposable cups (such as Dixie or Solo). Once set, place cups upside down on serving dishes. Pierce bottoms of cups with a clean pin or needle. Panna cottas should release from cups and fall to the dishes in perfect shape! If not, just give them a gentle squeeze.