This dessert in the hot summer time is very refreshing and light. I make it with sour cream or Greek yogurt instead of heavy cream because this way it’s a little tangy and lighter. I love the combination of raspberries, coffee, and lemon flavors.
It is also convenient to make it in wine glasses. I do not have to worry about, will it come out of the ramekins in one piece or not, and it looks beautiful.
You may assemble the layers how ever you like, and also make it with other berries.
It seems difficult, and a lot of steps, but when you make it ones, and master the technique, it is really easy.
• 2 ½ pints fresh raspberries (reserve ½ pint for garnish and in between layers).
• 1 teaspoon powdered unflavored gelatin
• ½ cup supper fine sugar
• ½ cup boiled and cooled to room temperature water
Ingredients for Espresso- Sour Cream Panna Cotta:
• 4 cups sour cream room temperature
• 1 cup supper fine sugar
• 1 tablespoon powdered unflavored gelatin
• 1 cup boiled and cooled to room temperature water
• 2 tablespoons grated lemon zest
• ½ lemon, juiced
•1 tablespoons the best quality Instant Espresso powder
Directions for raspberry Jell-O:
In a blender puree 2 pints raspberries, and sugar.
Strain raspberry puree over a bowl through a sieve using a rubber spatula, discard seeds, sat aside.
In ½ cup boiled and cooled to room temperature water dissolve 1 teaspoon gelatin, let it stay 10 minutes, then put the cup with gelatin in a small pat with very hot (almost boiling water), stir with a small whisk until gelatin is completely dissolved, and is clear.
Put the bowl with raspberry puree in to a larger bowl also filled with very hot water
Stir until the puree worms up. It should be the same temperature as the gelatin. Pour the worm gelatin in to the bowl with raspberry puree, and stir them together.
Using a small ladle or measuring cup pour the raspberry mixture to the bottom of 6-8 beautiful wide glasses, cool to room temperature, put in refrigerator until it is jelled.
Directions for the Panna Cotta:
Prepare the second portion of gelatin with 1 tablespoon gelatin, and 1 cup of water using the same method as for the raspberry Jell-O.
In a medium bowl whisk sour cream with 1 cup of sugar, worm the mixture by lowering it to a large bowl with hot water; add the gelatin; wormed and dissolved to a clear stage.
Stir until homogenized, and divide in 2 equal portions.
In to 1 portion stir in lemon juice and lemon zest.
To the second portion stir in Instant Espresso powder and 1 tablespoon of coffee liquor (Kahlua) and vanilla extract.
Get out the glasses with raspberry Jell-O from refrigerator, and pour the Espresso-sour cream mixture on top. Return to refrigerator to solidify.
In about 2 hours pour the lemon mixture on top of the Espresso one, return to refrigerator, and chill until ready to serve. I put also a few fresh raspberries in between layers.
Garnish with fresh raspberries, and large curls of shaved chocolate.