Whipped Raspberry Panna Cotta
Here is an easy cold and refreshing dessert using delicious summer fruit. It is a bit lighter than a traditional panna cotta because the cream is whipped. If you would like, you can make it more of a mousse than a panna cotta by simply using half as much gelatin as the recipe calls for.
Make sure to use grass-fed gelatin and grass-fed cream (raw if possible!) to make this treat both nutritious and delicious.
Tip - make this #keto by eliminating the maple syrup entirely
1 cup heavy cream
1/2 cup water
3 tbsp gelatin
2-3 tbsp maple syrup
Put water in a small saucepan and sprinkle gelatin over it. Set aside for 5 minutes. After 5 minutes, place saucepan on low heat and heat and stir until gelatin is fully dissolved, about 5 minutes. If some small lumps remain, just remove them and throw them out.
Combine raspberries and maple syrup in a food processor and process until a smooth purée forms. Add the melted gelatin and stir to combine. Set aside to cool a little bit. Don’t let it get cold or else it will set and you will have to heat it again.
Whip cream using a stand mixer, hand mixer, or immersion blender with the whisk attachment. Whip until stiff. Make sure the raspberry mixture has cooled, then fold it gently into the cream. Pour cream and raspberry mixture into a bowl, cover with a lid or plastic wrap, and place in the fridge for at least 3 hours.
Once chilled, serve and enjoy!