Once a week I eat at the sushi place in my office building. They have tiny shots of panna cotta and one serving never seems to be enough. So for this week’s lunch gathering I supplied the dessert.
Vanilla Panna Cotta with Raspberry Sauce
2 cups milk
1 cup sugar
1 ¾ cup cream
2 envelopes unflavored powdered gelatin (1/4 ounce envelopes)
1/4 teaspoon salt
½ tablespoon vanilla extract
splash of almond extract
1 ½ cup frozen raspberries
1/3 cup sugar
pinch of salt
1 tablespoon flour
Mix the milk and sugar in a heavy bottomed pan over medium heat. Pour the cream into a small bowl and sprinkle it with the gelatin. Whisk the milk over the heat until the sugar is dissolved. Add the cream mixture and the salt to the pot and continue whisking over the heat until the gelatin is completely dissolved, at least 10 minutes. Be careful and make sure that the milk doesn’t boil.
Pull the milk off of the heat and let it cool a bit, for at least 10 minutes. Add the extract and them carefully spoon it into 12 muffin tins to form nice molds. Refrigerate over night to set.
Heat the frozen raspberries, sugar and salt in a saucepan over medium heat. Once the raspberries are completely thawed, stir the mixture to break up the berries. In a small bowl mix the flour with water to form a slurry, make sure there are no lumps. Add the flour mixture to the raspberries. Cook for just a few more minutes to thicken the mixture. Transfer to a bowl and cool.
Fill the sink with hot water. Submerge the back of the muffin tin and let it sit in the hot water until the pudding gets a litter loose. Inver over a cookie sheet and tap the backs of the tin if needed.
Quickly move the individual desserts to plates, add a spoon of raspberry sauce and serve.