Ingredients

The following ingredients have 4 Servings
  • 4 cups heavy cream, divided
  • 1/2 cup sugar, divided
  • 2 teaspoons pure vanilla extract, divided
  • 2 packets plain powdered gelatin, divided
  • 6 tablespoons cold water, divided
  • 1 cup Raspberry Cake & Pastry Filling (or use fresh raspberries, crushed)
  • chocolate shavings and some mint for garnishing, if desired

Instruction

  • Heat 2 cups of the heavy cream, 1/4 cup of sugar and 1 t vanilla in a saucepan, stirring occasionally until sugar is dissolved.
  • Sprinkle 1 packet gelatin over 3 T cold water in a let stand at least 5 minutes.
  • Stir the gelatin into the warm cream mixture until it’s completely dissolved.
  • Pour into dessert molds or dishes, cover lightly and chill three hours.
  • About 20 minutes before panna cotta in the fridge is set, repeat steps 1-3 with remaining cream, sugar, vanilla, water, and gelatin. Allow to cool to lukewarm while panna cotta in the fridge finishes setting.
  • Remove panna cotta from the fridge. Spoon raspberry pastry filling over set panna cotta, dividing evenly between dishes (spread to edges to allow the filling to show through or leave in the center to “hide” filling).
  • Gently pour cooled cream mixture over filling. Place back in the fridge and allow to set for 4-5 hours.
  • Remove from the fridge when ready to serve. Garnish with shaved chocolate and sprigs of mint.