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Raspberry Panna Cotta with Espresso Foam
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Ingredients: Print Ingredients
1/2 pint raspberries, plus a few extra for garnish
1 tablespoon fresh lemon zest
1/4 cup sweet wine (such as a muscato or a port)
1/4 cup cold water
2 1/2 teaspoons unflavored gelatin
3 cups heavy cream
2/3 cup sugar
1/2 vanilla bean, split lengthwise
2 shots espresso
1/8 cup heavy cream
Mint sprigs for garnish (if desired)
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Prepare:
In a small bowl, crush the raspberries and lemon zest together with the sweet wine until a thick, juicy sauce is formed. Pass through a fine-sieve strainer to remove the seeds. Set aside.
Pour the water into a very small saucepan, and sprinkle the gelatin over the top. Let it stand for about 3 minutes to allow the gelatin to soften. Heat over low heat for 3 to 4 minutes, stirring with a wooden spoon, until gelatin is thoroughly dissolved. Remove pan from heat.
In a heavy-bottomed medium saucepan, combine the cream and 2/3 cup sugar. Scrape in seeds from vanilla bean; add the bean. Bring to boil over medium heat, stirring often. As soon as the mixture comes to a boil, remove from heat and add gelatin mixture. Stir until blended.
Set out four ramekins or custard cups, and spoon just enough of the raspberry sauce into the bottom to cover the bottom surface. Tip the cup to ensure an even layer. Pour the cream mixture over the top, stopping about 1/2 inch from the surface of the cup. Cover tightly with plastic wrap and chill until cold. Chill at least 2 hours, or up to overnight.
Just before serving, make the espresso foam: whip together the espresso and whipping cream until a foamy consistency is reached.
To remove the custards from their containers, dip them one at a time into a bowl of hot water for 3 to 5 seconds. Run a thin knife around the edge of each ramekin and quickly invert over the center of a serving plate. Surround with espresso foam. Garnish with extra raspberries and mint sprig, if desired.
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How To Serve:
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Click here for a printable version of the recipe.
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