Raspberry Panna Cotta with Shortbread Crust

Servings: 6-8

Ingredients:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• For the shortbread crust:
  • 1 1/2 sticks unsalted butter, softened
  • 1/4 cup confectioners' sugar
  • 2 cups all-purpose flour

Instructions:

Shortbread Crust:

1. Preheat your oven to 300°F (150°C).
2. In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy.
3. Add the flour to the bowl, mixing until just combined.
4. Turn the mixture out onto a lightly floured surface and knead a few times until it comes together.
5. Roll the dough out to about 1/4 inch thickness.
6. Transfer the dough to a baking sheet lined with parchment paper.
7. Bake for 20-25 minutes, or until the shortbread is lightly golden brown.

Panna Cotta:

1. In a medium saucepan, combine the cream, granulated sugar, and cornstarch.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Remove from heat and stir in the vanilla extract.
4. Pour the mixture into small individual serving cups or ramekins.
5. Refrigerate for at least 4 hours, or overnight.

Assembly:

1. Just before serving, top each panna cotta with fresh raspberries and a piece of shortbread crust.
2. Serve chilled.

Note: You can make the shortbread crust ahead of time and store it in an airtight container for up to 3 days. The panna cotta can be made up to 24 hours in advance as well.