Panna Cotta Is Perfect Non-Chocolate Valentine's Day Dessert

Ingredients

2 teaspoons unflavored gelatin (from one envelope)
3 cups heavy cream
1 vanilla bean
1/2 cup granulated sugar
Raspberry sauce*
fresh raspberries, optional for garnish

Directions

1. Place six 3 1/2-ounce ramekins (3 inches in diameter, 1 1/2 inches deep) on a rimmed baking sheet. Refrigerate until cold.
2. Put 3 tablespoons cool water into a medium bowl. Sprinkle with gelatin; let stand until gelatin has softened, about 5 minutes.
3. Meanwhile, place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat.
4. Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream.
5. Pour cream mixture into bowl with gelatin; whisk until gelatin has dissolved.
6. Pour through a sieve into a bowl. Pour cream mixture into chilled ramekins. Refrigerate until set, about 2 hours.
7. To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate.
8. Drizzle with the raspberry sauce and garnish with fresh raspberries, if desired.

Makes 6.

*I halved the recipe and used a strawberry jam since it is what I had on hand.

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Ingredients

1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Directions

1. Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes.
2. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Makes 2 cups.

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