Raspberry Panna Cotta From Wolfgang Puck And Piper-Heidsieck | CookingDistrict.com

Raspberry Panna Cotta From Wolfgang Puck And Piper-Heidsieck

Photo by Carin Krasner for Wolfgang Puck Catering
“Red Carpet Ready” Raspberry Panna Cotta with Lychee-Champagne Gelee
Yield: 24, 4-oz glasses

Lychee Champagne Gelee:
1/2 ounce sheet gelatin
7 fluid ounces Piper Heidsieck Cuvée Brut Champagne
7 fluid ounces lychee puree
Fresh raspberries

Raspberry Panna Cotta:
1/2 ounce sheet gelatin
21 fluid ounces cream
1 cup granulated sugar
24 fluid ounces raspberry puree

First, make the Lychee Champagne Gelee: Put the gelatin sheet in a small bowl and add ice water to cover. Leave the gelatin until it blooms, turning soft and pliable, 5 to 10 minutes.

Meanwhile, put the Champagne and lychee puree in a saucepan and warm, stirring, over medium-low heat.

When the gelatin has bloomed, gently lift it out and gently wring to remove excess water. Add the gelatin to the warm Champagne-lychee mixture and stir until fully dissolved and blended in.

Spoon the mixture into individual small serving glasses or bowls to form a thin layer in their bottoms. Add a few raspberries to each glass. Place the glasses on a tray and refrigerate until set completely.

While the Lychee Champagne Gelee sets, prepare the Raspberry Panna Cotta: Put the gelatin sheet in a small bowl and add ice water to cover. Leave the gelatin until it blooms, turning soft and pliable, 5 to 10 minutes.

Put half of the cream and all of the sugar in a saucepan and cook, stirring, over medium heat until the sugar has completely dissolved. Gently squeeze excess water from the bloomed gelatin, add the gelatin to the pan, and stir until completely dissolved. Stir in the remaining cream and the raspberry puree.

Immediately place the bottom of the pan in a large mixing bowl filled with ice cubes and water and stir until the mixture feels cool to the touch. Spoon the Raspberry Panna Cotta mixture evenly over the Lychee Champagne Gelee in each glass and return to the refrigerator to cool until completely set, 2 to 4 hours, before serving.

Recipe courtesy of Wolfgang Puck Catering, Executive Pastry Chef Tyler Atwell

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