Fruit Punch Pann Cotta

Prep Time5

Course: Dessert

Keyword: cucumber, panna cotta, raspberry, strawberries, vanilla

Servings: 4 servings

Mix the milk with the gelatin and set aside. Make sure to whisk out lumps. See notes for information about handling gelatin without getting lumps.
Over medium heat, mix the cream and sugar in a saucepan. Stir frequently, remove from the heat if it begins to even looks like it might boil.
While that's heating up, split the vanilla beans and scrape out the insides carefully and set aside.
Once the cream has heated to almost bubbling, quickly stir in the gelatin mixture. See notes for information about handling gelatin without getting lumps.
Remove from heat and stir in vanilla bean pieces. Strain out any vanilla bean pod or lumps by using a mesh strainer before pouring the cream mixture into your molds.
If you are not using silicone molds, I recommend pouring it into a large tempered glass bowl and scooping it to serve. Let the cream cool in the molds or bowl before putting plastic wrap on the bottom of the panna cotta to keep it from getting crusty or clumpy. Place in the fridge for 5 hours or overnight, ideally.

This can also be made ahead so it's nice and cool for serving. Thaw the raspberries in the microwave with the defrost setting in 30 second blasts for 2-3 times.
Once thawed, blend with the sugar, water, and Triple Sec if using until it is a nice, maple syrup-like consistency. Set aside or in the fridge to cool until needed.

Demold the panna cotta from the silicone mold, or scoop prettily with a spoon onto the serving plates.
Drizzle with the raspberry coulis.
Garnish with the chopped strawberries, cucumber, and mint leaves as desired and serve immediately.