For the panna cotta
1⁄4 cup (60 ml) water
11⁄2 tsp. unflavored powdered
11⁄2 cups (131⁄8 oz./372 g) whole-
milk ricotta (see p. 64 for homemade)
1⁄2 cup (31⁄2 oz./99 g) granulated sugar
1 tsp. vanilla bean paste or pure
Pinch of table salt
For the raspberry sauce
1 cup (5 oz./142 g) raspberries, rinsed and dried (or frozen and thawed)
1⁄3 cup (13⁄8 oz./39 g) confectioners’ sugar + more to taste
2 Tbs. gin + more to taste
1 Tbs. fresh lime juice
Pinch of table salt
1 tsp. finely grated lime zest
San Pellegrino® or other sparkling
Lime slices or wedges, for garnish (optional)
Make the panna cotta
1. Have ready 6 small dessert glasses or bowls and make room in the fridge. For the asymmetrical look, arrange your empty glasses in the fridge so they are resting against something so that they are on a slight angle and balanced securely (I use a loaf of bread). To gauge how high to fill the glasses, put water in one of the glasses, leaving some room at the top and position in the fridge. Adjust the water amount and the glasses’ position accordingly, making sure they are positioned so you can fill them. Empty the water-filled glass, wipe dry, and reposition. (For a traditional layered look, leave the glasses or bowls upright.)
2. Put the water in a 1-cup (8 oz./240 ml) Pyrex measure or a small, heatproof ramekin and sprinkle the gelatin evenly over the top (see the Essential Technique on p. 378). Set aside to soften. Once the gelatin has absorbed the liquid and is plump (about 3 minutes), microwave briefly until it is completely melted and crystal clear, 1 to 2 minutes. This can also be done in a small saucepan (instead of the ramekin) over low heat.
3. Put the melted gelatin, ricotta, sugar, vanilla bean paste, and salt in a blender or food processor and pulse until smooth and well blended. Pour the mixture evenly among the glasses or bowls and chill until set, about 4 hours. Cover the tops with plastic and refrigerate until ready to serve.
Make the raspberry sauce
1. Put the raspberries, confectioners’ sugar, gin, lime juice, and salt in a blender or food processor and pulse until smooth and well blended.
2. Taste and add more confectioners’ sugar or gin accordingly. Pour the mixture through a fine-mesh sieve over a small bowl or 2-cup (16 oz./480 ml) measure, pressing firmly on the seeds. Scrape the underside of the sieve into the bowl and discard the seeds. Stir in the lime zest, cover, and refrigerate until ready to serve.
Add a splash or two of San Pellegrino, if using, to the raspberry mixture and stir until blended. Remove the panna cotta–filled glasses or bowls from the fridge and pour a little sauce over the panna cotta; serve the rest of the sauce on the side.
Recipe courtesy of The Everyday Baker by Abigail Johnson Dodge, published by The Taunton Press, 2015, images © 2015 by Tina Rupp