Panna Cotta with Raspberry Balsamic Reduction July 8, 2014 by Jill Foucre Leave a Comment Panna Cotta with Raspberry Balsamic Reduction 2014-07-08 12:02:17 Serves 8 Print Ingredients 6 tablespoons cold water 2 packages unflavored gelatin 4 cups heavy cream 1 cup sugar 1 tablespoon vanilla 1 pint fresh raspberries 4 tablespoons balsamic vinegar Fresh raspberries for garnish Fresh mint for garnish Instructions Lightly oil eight ramekins or custard cups. Place the cold water into medium bowl. Sprinkle the gelatin over the top and allow it to stand for 10 minutes. In a medium saucepan combine the cream and ½ cup of the sugar. Bring the mixture to a simmer over medium heat. Pour the hot cream mixture into the softened gelatin and stir until the gelatin is completely dissolved. Stir in the vanilla. Divide the custard evenly among the prepared ramekins. Cover and chill until the panna cotta is set, at least 4 hours. Meanwhile, in a medium saucepan combine the raspberries, remaining ½ cup of sugar and the balsamic vinegar. Bring the mixture to a simmer and cook until reduced by one half, about 15 minutes. Pour the mixture through a fine sieve placed over a bowl. Press down on the solids to extract all the liquid and discard the solids in the sieve. Refrigerate until ready to serve. To serve, run the blade of a paring knife around the edge of each panna cotta and unmold onto serving plates. Drizzle with some of the balsamic reduction and garnish with fresh raspberries and mint. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/