Best Chambord Panna Cotta Recipes

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CHAMBORD PANNA COTTA



Chambord Panna Cotta image

Panna Cotta is one of the loveliest desserts around. Pair it with Chambord, one of the yummiest liqueurs around & you have heaven. "cooking time" is refrigeration time.

Provided by Elmotoo

Categories     Dessert

Time 7h

Yield 8 serving(s)

Number Of Ingredients 8

2 cups milk
2 cups heavy cream
3/4 cup sugar
1/2 cup Chambord raspberry liquor
4 teaspoons gelatin powder, dissolved in
8 tablespoons hot water
unsalted butter, for greasing the ramekins
Chambord raspberry liquor, for drizzling

Steps:

  • Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
  • Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
  • Divide the mixture evenly among the prepared ramekins.
  • Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
  • Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
  • Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
  • Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
  • To serve, drizzle panna cotta with Chambord.

Nutrition Facts : Calories 320.8, Fat 24.2, SaturatedFat 15.1, Cholesterol 90.1, Sodium 55.1, Carbohydrate 23.2, Sugar 18.8, Protein 4.2

CHAMBORD PANNA COTTA



Chambord Panna Cotta image

Panna Cotta is one of the loveliest desserts around. Pair it with Chambord, one of the yummiest liqueurs around & you have heaven. "cooking time" is refrigeration time.

Provided by @MakeItYours

Number Of Ingredients 8

2 cups milk
2 cups heavy cream
3/4 cup sugar
1/2 cup Chambord raspberry liquor
4 teaspoons gelatin powder, dissolved in
8 tablespoons hot water
unsalted butter, for greasing the ramekins
Chambord raspberry liquor, for drizzling

Steps:

  • Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
  • Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
  • Divide the mixture evenly among the prepared ramekins.
  • Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
  • Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
  • Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
  • Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
  • To serve, drizzle panna cotta with Chambord.

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