Chambord Panna Cotta – a delicious recipe with milk, heavy cream, sugar, Chambord raspberry liquor, gelatin powder, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
2
Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
3
Divide the mixture evenly among the prepared ramekins.
4
Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
5
Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
6
Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
7
Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
8
To serve, drizzle panna cotta with Chambord.
679
kcal
Calories
50
g
Fat
48
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups milk, 2 cups heavy cream, 3/4 cup sugar, 1/2 cup Chambord raspberry liquor, and more.
Yes, Chambord Panna Cotta falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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