Panna Cotta is one of the easiest yet delicious desserts that you can create every season.  I used Great Lakes Pork Gelatin gelatin which is a versatile cooking ingredient that is used in many thickening and gelling cooking applications from gelatin desserts to puddings to sauces. Great Lakes Pork Gelatin will dissolve in hot liquids, and it will thicken upon cooling. It is also nearly tasteless, colorless and odorless. I recommend it to all of you!

Servings: 3-4

Preparation Time: 10 minutes

Cook Time: 10 minutes

Total Time: 2 hour 20 minutes

Ingredients:

2 pints of fresh raspberries

1 ¼ cups of whole milk

1 cup of heavy cream

4 oz. of cream cheese

2 table spoons of orange juice

2 ½ teaspoons of Great Lakes Pork Gelatin

1 teaspoon of orange zest

1 tablespoon of vanilla extract

½ cup of white sugar

½ teaspoon of salt

Directions:

1-Whisk gelatin with ¼ cup whole milk in a small bowl to combine and let sit 10 minutes.

2-Meanwhile add orange juice, 1 pint of raspberries, orange zest and ¼ cup of sugar into a sauce pan and cook it over medium high heat stirring often until it boils. Reduce the heat to medium low and cook it for 5 minutes.

3-Mix room temperature cream cheese, vanilla extract, and salt in a medium bowl to combine.

4- Heat sugar, 1 cup of cream and 1 cup of milk in a saucepan over medium high heat, stirring often, until mixture is hot and sugar is dissolved, about 3-5 minutes.

5-Whisk in gelatin mixture, then pour into cream cheese mixture and whisk to combine.

6-Divide panna cotta mixture among ramekins, small bowls, coffee cups, or any small vessel you’d like to use for serving.

7-Keep them in the fridge at least 2-3 hours until set.

8-Top panna cottas with raspberry reduction and fresh raspberries to serve.

Enjoy!

Note: Without the toppings Panna Cotta can be made 2 days ahead. Cover them up and keep them in the fridge.