Raspberry Panna Cotta Crème Brûlée

Ingredients

For the Panna Cotta

• 1 cup heavy cream
• 1/2 cup whole milk
• 1/4 cup granulated sugar
• 2 tsp vanilla extract
• 1/4 cup raspberry jam
• 1 cup fresh raspberries

For the Crème Brûlée Topping

• 1 cup granulated sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract

Instructions

Prepare the Panna Cotta

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the mixture from the heat and stir in the vanilla extract and raspberry jam. Let it steep for 10-15 minutes to allow the flavors to meld together.
3. Strain the mixture into a clean bowl and whisk in the fresh raspberries. Pour the mixture into small ramekins or custard cups.
4. Refrigerate until set, about 2-3 hours.

Prepare the Crème Brûlée Topping

1. In a small saucepan, combine the granulated sugar and heavy cream. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove the mixture from the heat and stir in the vanilla extract. Let it cool to room temperature.

Assemble and Caramelize

1. Just before serving, sprinkle a thin layer of the crème brûlée topping over the set panna cotta.
2. Caramelize the sugar by using a kitchen torch or placing the ramekins under the broiler for 30-60 seconds, watching carefully to avoid burning.

Serve

1. Serve chilled, with fresh raspberries on top if desired.