Panna Cotta & Raspberry Jelly Parfait

Wow, what a fantastic weekend!  The weather was gorgeous. Happy Memorial Day everyone! I’m sure all the grills in the U.S. are working overtime for the Memorial Day weekend.  I took my last year of high school in New Jersey and I remember all the celebrations, the memorials and the barbecues.  The unofficial ringing in of summer.

Matt’s get together went really well and the Candied-Hazelnut Cupcakes didn’t last very long, they were gone in a blink of an eye.  They were a hit!

Sunday was a quiet, relaxing day by the pool.  It was very difficult to come indoors but I thought it would be nice to have a refreshing dessert.  I wanted to use up the last of my frozen raspberries and decided to make Panna Cotta & Raspberry Jelly Parfait.

It’s a super easy dessert to make and the taste is absolutely phenomenal!  Panna Cotta is such a rich and luxurious dessert.  The raspberry jelly is tart and tangy. When you pair the creamy panna cotta with the chilled raspberry jelly it lightens up the panna cotta and creates such a refreshing dessert.

I infused a vanilla bean and the seeds in the cream and just a splash of lime juice in the raspberry jelly.  I also chilled the glasses before layering the raspberry jelly.  I topped them with a couple fresh raspberries and a sprig of mint.

This parfait recipe is so versatile, switch out the raspberries for any frozen berries you have on hand. You could also infuse the panna cotta with so many different flavours.  The possibilities are endless.

Nothing beats a chilled dessert when it is so warm outside.  If you’re having an outdoor party and serving a crowd this would be the perfect dessert.  You can make the parfaits ahead of time and refrigerate to chill and quickly garnish before serving.

First sighting of cherries at the Farmer’s Market this weekend, stay tuned for Black Forest Cake!

Panna Cotta and Raspberry Jelly Parfait {Panna Cotta con Gelatina di Lamponi}

Serves 8

• Raspberry Jelly {Gelatina di Lamponi}
• Panna Cotta

Raspberry Jelly {Gelatina di Lamponi}

• 420 g (3 cups) frozen raspberries
• 162 g (2/3 cup + 1 tablespoon) caster (superfine granules) sugar
• 2 teaspoons lime juice, optional
• 3 teaspoons unflavoured powdered gelatine

1. In a medium saucepan bring raspberries and sugar and lime juice (if using) to a boil over medium heat. Reduce heat, simmer about 10 minutes until raspberries are soft and have released their juices, remove from heat.
2. Press raspberry mixture through a fine mesh sieve into a small bowl; discard solids.  Pour raspberry juice into a large liquid measuring cup filling to 590 ml (2½ cups).  If there isn’t enough juice to fill to 590 ml (2½ cups) top up with water.
3. Sprinkle gelatine over 80 ml (1/3 cup) cold water in a small bowl; allow gelatine to soften for 5 minutes.
4. Transfer raspberry juice to small saucepan; heat juice over low heat until warmed through.
5. Add softened gelatine; stir until gelatine is dissolved.  Remove from heat and let cool slightly.
6. Divide evenly among dessert cups; refrigerate to set gelatina, 1 hour.

Panna Cotta

• 830 ml (3½ cups) whole milk
• 237 ml (1 cup) heavy cream, 35%
• 169 g (¾ cup) caster (superfine granules) sugar
• 1 vanilla bean, split and seeded
• 14 g (2 tablespoons) unflavoured powdered gelatine
• Fresh raspberries, to garnish
• Fresh mint, to garnish

1. Bring milk, cream, sugar, vanilla bean and seeds to a simmer over medium heat, stirring until sugar has dissolved; remove from heat, cover and allow vanilla to infuse, 20 to 30 minutes.
2. Prepare an ice water bath.
3. In a small bowl sprinkle gelatine over 80 ml (1/3 cup) water.  Allow gelatine to soften for 5 minutes.
4. Return milk mixture to stove; reheat mixture over low heat until warmed through.
5. Add softened gelatine mixture to milk mixture; stir until gelatine has completely dissolved, about 5 minutes.
6. Pour mixture through a fine mesh sieve into a bowl.  Set bowl over ice water bath, stirring occasionally, until cool but not set.  Remove from water bath.
7. Spoon panna cotta mixture, evenly dividing between dessert cups, over top raspberry jelly layer; refrigerate to set panna cotta, 2 to 4 hours.
8. To serve, top each parfait with fresh raspberries and a sprig of mint.