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In a small saucepan off the heat, combine 1.5 tsp of the gelatin with the milk, and let stand for 5 minutes. This process is called blooming, and lets the gelatin absorb liquid and dissolve evenly later on.
Set the pan over medium heat, and stir frequently for 5 minutes, until the gelatin dissolves, making sure you don’t boil the milk. Turn the heat down to medium low, if necessary.
Add the heavy cream, sugar, vanilla, and salt, and stir for another 5 minutes until the sugar dissolves. Remove the mixture from the heat.
Evenly pour the mixture into 4 glasses or ramekins of your choice (4-ounce ramekins are a good size), and let cool at room temperature for 15 minutes. Then chill in the fridge for 6 hours to set.
To make the raspberry gelee, in a small saucepan, combine the remaining gelatin with the water, and let stand for 5 minutes.
Add the raspberries, sugar, and lemon juice, then simmer for 5 minutes until the sugar is dissolved. Use a fine meshed sieve to strain out the raspberry seeds.
Let the gelee cool to room temperature before pouring evenly over the chilled panna cotta (if the liquid is hot, you’ll melt the panna cotta very easily).
Refrigerate for another hour to set the gelee. If desired, serve with fresh berries, and enjoy!