Ingredients:

  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/3 cup granulated sugar
  • 2 1/4 tsp unflavored gelatin powder
  • 3 tbsp cold water
  • 1 tsp pure vanilla extract
  • 12 oz fresh raspberries
  • 2 tbsp maple syrup
  • 1 tbsp fresh lemon juice
  • 1 pinch salt

Instructions:

  1. Sprinkle the gelatin powder over the cold water in a small bowl and let sit for 5–10 minutes to bloom.
  2. In a saucepan, combine heavy cream, whole milk, and sugar. Heat over medium heat, stirring constantly, until sugar dissolves and the mixture is steaming.
  3. Remove the pan from heat. Whisk in the bloomed gelatin and vanilla extract until completely smooth.
  4. Pour the mixture evenly into 6 ramekins or glasses.
  5. Let containers sit at room temperature for 20 minutes, then cover and refrigerate for at least 4 hours or overnight.
  6. Combine raspberries, maple syrup, and lemon juice in a small pot over medium heat. Cook for 5–8 minutes until reduced into a coulis.
  7. Strain the sauce through a fine-mesh strainer to remove seeds and spoon over the set panna cotta.