This could not be simpler and in the very hot weather we are all suffering with, this is cool and delicious. In the picture you can see that I made one large panna cotta, they are usually made in individual portions, but this was a largr group for a bridal shower this afternoon and individual portions were not happening. I wish the photo could show the delicate pink of the panna cotta with the deep red of the Chambord macerated raspberries. Also as a carb counter I was looking for something to keep the carb count down a bit. I know the Chambord has sugar but I found that 1/4 C. Splenda instead of sugar made it just sweet enough.
1 qt. whole milk
1 qt. heavy cream
1 C. Chambord, I was thinnking a little while ago that right now Midori might be nice with some ripe melon balls as a garnish macerated in Midori too
1 3/4 C sugar
8 tsp. plain gelatin
8 Tbs. water.
Bring the milk, cream, sugar and Chambord almost to a boil. Stir to dissolve the sugar. Meanwhile soften the gelatin in the cold water and then pour about a cup of the hot milk into it and stir, then pour back into hot milk and stir until all is well combined and there is no undissolved gelatin in the mix. Pour into custard cups and chill for at least 8 hours.