raspberry panna cotta

hello hello hello, i'm back again. the smell of holiday is already in the air, i couldn't be more happy. moreover, this is December! Christmas Holiday and everybody knows that this is the most wonderful time of the year. christmas means loads and loads of cookies, cakes, decorations, candies, oh my even imagining each of them makes me feel so happy. i haven't started the cookies/cakes parade yet in my house (ha!) but i have some pretty desserts to match the christmas decorations, it's my raspberry panna cotta. you know i love panna cotta, i really do.

until this time, i haven't got the chance to post panna-cotta in my blog because i actually have never made them again since a very long time. suddenly i crave again for them and this time following exactly what the recipe ask me to put. for all my life, this is my first time making panna-cotta with real gelatin powder, i usually use agar powder. i wasn't really thrilled to see how the gelatin was incorporated to the milk mixture, gelatin powder almost ruins the smell of the vanilla and cream. however, gelatin gives a more jiggly consistency and it makes the panna-cotta glides from my lips to my tongue to my throat and i believe it still glides inside my stomach. wonderful texture! (minus the scent of it for sure)

now, let's talk about the raspberries. this is also my first time making desserts with raspberries, i never thought they taste that fantastic. even though they have so many seeds for me that is the fun part! i love chewing those seeds. also, the sour and fruity taste of the raspberries gives an awesome contrast to the creamy part. this is what we called opposites attract. for those who haven't been able to taste panna-cotta, come on make it! panna-cotta is a very simple dessert and it is not time-consuming, the best part is they're extremely delicious!

Raspberry Panna Cotta
modified from 'Mamma Mia Hidangan Itali'
serves 4 glasses

2 tsp gelatin powder, dissolved in 2 tbsp hot water
250 ml whole milk
250 ml heavy cream
50 gr granulated sugar
1 tsp vanilla extract

raspberry puree:
150 gr raspberries, lightly crushed
3 tbsp granulated sugar
1 pod cardamom, bruised

directions:

1. raspberry puree: put crushed raspberries, sugar, and cardamom in a small saucepan, simmer until sugar just dissolved. remove from the heat, let cool slightly. pour about 1-2 tbsp on each glass. freeze until thick enough to hold the cream mixture.
2. cream mixture: put milk, sugar, and cream in a medium saucepan stirring occasionally, bring to just below the boiling point. add in the gelatin mixture, mix until evenly incorporated. remove from heat. add in vanilla extract when most of the steam escaped.
3. pour the cream mixture evenly into each glass and refrigerate until firm enough to hold its shape.

simple? easy? yes, it is. let's make it everybody!

thanks for reading people, have a good day.. :)