Panna Cotta with Strawberries and Raspberries
Preparation: 25 min.
Cooking: 10 min.
Total: 35 min.
- 1 Lb strawberries
- 2 envelopes unflavored gelatin
- 4 Fl Oz milk
- 1 Quart whipping cream , divided
- 1 sprig fresh rosemaries , optional
- 1 whole orange rind
- 1/2 Cup powdered sugar
- 1/2 Lb raspberries
- 1 Cup water
- 1 Cup sugar
- 4 Tbsp lemon juice
Rinse and drain strawberries. Sprinkle gelatin over the milk and stir. Let stand to soften.
Combine 3/4 of the whipping cream, rosemary and orange zest in a saucepan or large, deep skillet and heat to boiling. Reduce heat slightly and boil for five minutes, watching carefully so it doesn't boil over, or until reduced to about 2.5 normal cup . Stir in the gelatin-milk mixture until gelatin is dissolved. Strain, discarding rosemary and orange zest. Chill, stirring occasionally, until just beginning to thicken, about 2 to 3 hours.
Beat remaining cup of whipping cream until almost stiff. Beat in powdered sugar. Fold whipped cream into chilled cream mixture. Lightly spray large martini glasses (one per serving) with cooking spray. Divide cream mixture among glasses. Chill until firm, several hours or overnight.
To prepare syrup: Rinse and drain berries. In small saucepan, bring water, sugar and lemon juice to boiling. Simmer for 2 minutes. Add raspberries. Return to boiling. Remove from heat, cover and let stand 10 minutes. Strain, without pressing raspberries. Chill syrup.
To serve: Hull and slice strawberries. Pour about 1/4 cup Raspberry Syrup into center of each large dessert plate. Run a sharp knife around the edge and then down the sides of each martini glass to loosen panna cotta. Turn panna cotta out onto each plate. Top with the sliced strawberries. Garnish with additional sprig of rosemary, if desired.