Raspberry Panna Cotta with Lemon Syrup and Shortbread Cookies

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
• 1/4 cup fresh raspberries

For the Lemon Syrup:

• 1 cup granulated sugar
• 1 cup water
• 1/4 cup freshly squeezed lemon juice

For the Shortbread Cookies:

• 1 1/2 sticks unsalted butter, softened
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 tsp salt

Instructions

Make 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. Let it steep for 10-15 minutes to allow the flavors to meld.
3. Strain the mixture into a clean bowl and whisk in the raspberry jam. Pour the mixture into small individual serving cups or ramekins. Refrigerate until set, at least 4 hours.

Make the Lemon Syrup:

1. In a medium saucepan, combine the granulated sugar and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5-7 minutes or until the syrup has thickened slightly.
3. Remove from the heat and stir in the freshly squeezed lemon juice. Let it cool to room temperature.

Make the Shortbread Cookies:

1. In a large bowl, cream together the unsalted butter and confectioners' sugar until light and fluffy.
2. Add the flour and salt to the bowl and mix until just combined.
3. Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
4. Roll out the dough to about 1/4 inch thickness and use a cookie cutter or the rim of a glass to cut out circles.
5. Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 300°F (150°C) for 18-20 minutes, or until lightly golden.

Serve:

1. To serve, place a chilled panna cotta into a glass or cup. Drizzle with the lemon syrup and top with a crumbled shortbread cookie.
2. Garnish with fresh raspberries and enjoy!

Note: This recipe is inspired by Emma Taylor's Italian culinary heritage.