Ingredients for Chambord Panna Cotta
- 1 cup whole milk
- Heavy Cream
- ½ cup granulated sugar
- Chambord Raspberry Liquor
- Gelatin Powder
- Hot Water
- Unsalted Butter
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How to Make Chambord Panna Cotta
- Lightly grease eight 6-ounce ramekins with butter and place them on a small baking sheet.
- In a medium saucepan, gently heat 2 cups of heavy cream, 1 cup of whole milk, ½ cup granulated sugar, and 2 teaspoons of powdered gelatin (Bloom the gelatin in ¼ cup of cold water for 5 minutes before adding).
- Remove from heat once the sugar is fully dissolved and stir in ¼ cup of Chambord liqueur.
- Let the mixture cool to room temperature, stirring occasionally.
- Divide the mixture evenly among the prepared ramekins.
- Cover the ramekins with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until set and firm.
- About 30 minutes before serving, prepare a hot water bath: run a small kitchen towel under hot water, wring out excess water, and fold it in half.
- Place the ramekins on the hot towel for a few minutes to help loosen the panna cotta from the sides.
- Carefully run a thin knife around the inside edge of each ramekin to release any remaining adherence.
- Invert each ramekin onto a small, flat serving plate, gently releasing the panna cotta.
- Refrigerate until ready to serve.
- Drizzle each panna cotta with additional Chambord before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
75g
Fat
75g
Carbs
7g
