Panna Cotta with Raspberry Macaron

Savor the exquisite fusion of smooth panna cotta and delectable raspberry macarons. Youll have impressed guests with this sophisticated dessert

Ingredients:

• 1 cup heavy cream
• 1/2 cup milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split and seeds scraped
• 2 1/4 teaspoons gelatin
• 3 tablespoons cold water
• 1 1/2 cups fresh raspberries
• 1/4 cup powdered sugar
• 1 cup almond flour
• 1 3/4 cups powdered sugar
• 3 large egg whites
• Red food coloring optional

Instructions:

Pour the heavy cream, milk, sugar, split vanilla bean, and vanilla bean seeds into a saucepan

Simmer on medium heat for a short while

Take it off the burner and steep it for ten minutes

In a small bowl, sprinkle the gelatin over the cold water while the cream mixture is steeping

Give it five minutes to come into bloom

Remove the vanilla bean from the cream mixture and return it to the stove on low heat after it has steeped

Add the blooming gelatin and stir until dissolved

Take it off the heat and allow it to cool a little

Puree the fresh raspberries with 1/4 cup powdered sugar in a blender until smooth

If desired, strain the mixture to get rid of the seeds

Mix thoroughly after adding the raspberry puree to the cream mixture

You can also intensify the color by adding a few drops of red food coloring

Transfer the mixture into separate ramekins or serving glasses

Chill for a minimum of four hours or until solidified

Make the macarons while the panna cotta is cooling

Pulse 1 3/4 cups powdered sugar and almond flour in a food processor until finely ground

Whisk the egg whites in a different bowl until frothy

As you continue to beat, gradually add the remaining 1/4 cup of granulated sugar until stiff peaks form

Till thoroughly combined, gently fold the almond flour mixture into the beaten egg whites

Add a few drops of red food coloring to match the flavor of raspberries, if desired

Spoon the macaron batter into a piping bag that has a round tip attached

Pipe tiny rounds, separating them apart, onto a baking sheet lined with parchment paper

To form a skin, let the piped macarons sit at room temperature for approximately half an hour

In the meantime, preheat your oven to 325F 160C

The macarons should be baked for 12 to 15 minutes, or until they are set and have formed feet

Take them out of the oven and allow them to cool fully

After the panna cotta and macarons have cooled, place a raspberry macaron on top of each serving of panna cotta

Enjoy your delicious Panna Cotta with Raspberry Macaron after serving