This beautifully creamy no-bake dessert from the Piedmonte region is easy and quick. “Panna cotta” literally means cooked cream, but the simple goodness of cream, sugar and gelatin make it the perfect candidate for customization. If you want to mix it up a bit, you can substitute Grand Marnier, Creme de Menthe (white or green for a touch of colour) or Creme de Cacao for the Chambord. I love to serve this in fancy liqueur glasses, or espresso cups.
You have to be a little organized and make it in advance since it has to chill for several hours. You can freeze it after it has been set and prior to adding the topping. When you want to use it, take it out in the morning and put it in the fridge to thaw during the day. My sister, Deinah, is an unbelievable baker, but she is allergic to chocolate. In honour of her birthday today, this is a dessert she can eat.
Prep time: less than 5 minutes; Cook time: 10 – 15 minutes
Serves: 6 – 8 depending on the size of dishes you use
What you need:
- 1/2 cup milk + another 1/2 cup milk (I’ve lightened up the traditional recipe)
- 1 cup 35% cream
- 1 package gelatin powder
- 2 tbsp sugar (if you like it slightly sweeter, use 3 tbsp sugar)
- 1 tbsp vanilla
- 2 tbsp Chambord
- Royal Raspberry Sauce (recipe below)
What you do:
- In a large measuring cup, add 1/2 cup milk and 1 package gelatin powder, stir and set aside for approximately 10 minutes. ELIN’s TIP: use a large measuring cup in which to proof the gelatin and milk, then add the cooked cream to the measuring cup – this makes it easier to pour it into the cups.
- In a saucepan, on medium high heat, add 1 cup cream and 1/2 cup milk, stir together, then add sugar, stir together and bring to a slight boil. Boil until sugar is dissolved.
- Add vanilla and Chambord, stir
- Add to large measuring cup which contains the milk/gelatin mixture, stir well
- Pour into glasses, cups or small ramekin bowls
- Place in refrigerator for 1 hour and then cover with saran wrap
- Continue to refrigerate for 4 hours or overnight
- Top with Raspberry Royal Sauce
Royal Raspberry Sauce
What you need:
- 8 oz (approximately 1 cup) raspberry or mixed raspberries and bueberries (you can also use frozen berries)
- 1/2 cup sugar (note, check to make sure it is sugar, not salt)
- 1/4 cup water
- 2 tbsp Chambord
- 1/2 tsp lemon juice
Royal Raspberry Sauce what you do:
- In a saucepan add raspberries (or raspberry blueberry mix), sugar and water
- Bring to a boil, stirring until sugar is dissolved and raspberries are breaking down
- Using your spoon, break raspberries down to a slightly chunky consistency
- Cook 10 minutes until slightly thick
- Add Chambord and lemon juice, stir and cook for 1 minute
- Cool slightly, add to food processor and process until smooth
- This sauce is also great served over cheesecake, crepes, waffles or ice cream
HAHA!! “make sure it is sugar and not salt”!!!
Looks exquisite! Happy birthday, Deinah!
Yum!!! This may be responsible for the Chambord shortage in Toronto!