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Raspberry Panna Cotta

Subtly sweet with a creamy texture, these individual panna cotti can be served with a variety of fruit accompaniments.


1 cup raspberries, reserve 1/4 cup for garnish

1 3/4 cups whipping cream

1 envelope unflavored gelatin

1/3 cup whole milk

1/4 cup sugar

Pinch of salt

1 tsp. vanilla extract

4 ripe passion fruits, cut in half

Thai basil, for garnish


Puree 3/4 cup raspberries until smooth; strain to remove seeds.

Put whipping cream into a sauce pan. Sprinkle one packet of gelatin over liquid and stir until dissolved. Cook on low heat, while stirring, until gelatin is dissolved. Add whole milk, sugar, raspberry puree, and salt. Simmer for five minutes or until mixture starts to bubble. Strain and add vanilla.

Arrange four lightly oiled ramekins on a tray. Pour in equal portions of the mixture, top with plastic wrap and chill until firm (four to six hours).

To plate, dip each ramekin in hot water to loosen dessert; flip onto serving plate and garnish with pulp of passion fruit, fresh raspberries, and Thai basil.