Raspberry Panna Cotta is a lovely way to finish off a beautiful Valentines Day dinner! It's a creamy and smooth dessert that's not too sweet. The raspberries make it extra festive and pretty!
In a small sauce pan add the raspberries, sugar and water and bring to a gentle simmer until the sugar is dissolved. With either an immersion blender, or a regular blender, blend the raspberry mixture until smooth.
Place the raspberries puree in a fine mesh strainer and with a rubber spatula press through and collect as much liquid as possible. It's easiest to do this in small batches, dumping out the collected seeds in between additions. After all the puree is strained set aside. Reserve 1 cup for the panna cotta.
Place one cup of the raspberry puree into a sauce pan with the package of gelatin. Stir well and let sit for 5 minutes to let the gelatin soften.
After 5 minutes add the cream, milk, sugar and vanilla to the raspberry mixture. Cook over medium low heat until the mixture becomes steamy and bubbles begin to form around the edges. Do not boil and stir continuously to prevent the milk from scalding on the bottom of the pan. Remove from heat as soon as the steam begins to rise.
Remove from heat to let cool slightly. Pour into serving vessels (I used stemless wine glasses, but martini glasses, champagne glasses and regular wine glasses work great too). Place in the refrigerator for three hours to set, uncovered. Once the panna cotta has completely set and cooled pour the raspberry puree on top. Serve immediately or cover with plastic wrap and serve when ready.
Note: If you accidentally boil your panna cotta. Throw it out and start again. Boiling kills the thickening properties of the gelatin. It will not firm up if the mixture is boiled!
Serve with homemade or store bought whipped cream.