Chambord Panna Cotta

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."

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.

Ingredients

milk, heavy cream, sugar, chambord raspberry liquor, gelatin powder, hot water, unsalted butter