Recipe by Damon Lee Fowler, featuring
Salt Table Vanilla and Lemon Sugars
The Salt Table’s sugars add instant flavor without fuss: simply mix them in along with the regular granulated sugar in the recipe. You can also change up the flavor of this classic Italian dessert simply by substituting The Salt Table’s Cinnamon, Ginger, Lime, Strawberry, or Blueberry sugars for the Vanilla Sugar called for here.
- 1 envelope unflavored gelatin
- 1½ cups whole milk
- 1½ cups heavy cream
- ½ cup sugar
- 1 tablespoon Salt Table Vanilla Sugar
- 1 tablespoon Amaretto liqueur or 1 teaspoon almond extract
- 1 recipe Raspberry Lemon Sauce (recipe is below)
How to make it:
- Sprinkle the gelatin over ½ cup of milk and let it soften for at least 10 minutes. Meanwhile, bring the remaining milk and cream to a simmer in a heavy-bottomed saucepan over medium heat. Stir in the softened gelatin and both sugars. Bring back to a simmer, stirring constantly, and simmer 3-4 minutes, or until the gelatin is completely dissolved, stirring often. Add the liqueur or extract and turn off the heat.
- Prepare an basin of crushed ice and water. Transfer the panna cotta to a large bowl and set the bowl in the ice bath so that it comes halfway up the sides of the bowl. Stir until it’s cold and beginning to thicken. Lightly oil six custard cups or ramekins and ladle in the cream. Cover and chill until set, at least 4 hours. Can be made a day ahead.
- Before serving, dip the cups briefly in hot water, loosen the edge with a sharp knife, and invert them over serving plates. Shake to unmold. Spoon the sauce over them and serve immediately.
Raspberry Lemon Sauce
Makes about 1 cup
- 2 cups frozen raspberries, thawed
- 1 tablespoon Salt Table Lemon Sugar
- 2-4 tablespoons sugar
- 1 tablespoon Raspberry liqueur or Grand Marnier
- Put the raspberries and their juice in the work bowl of blender or food processor fitted with the steel blade. Add the Lemon Sugar and sweeten to taste with granulated. Pulse until raspberries are pureed.
- Taste and adjust sugar, pulse to mix, and strain through wire mesh strainer into glass bowl. Stir in the liqueur, cover, and chill until needed.