Raspberry Panna Cotta with Shortbread Crust and Fresh Berries

Servings: 6-8 people

Ingredients:

For the Shortbread Crust:

• 1 cup (200g) all-purpose flour
• 1/2 cup (100g) confectioners' sugar
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened

For the Panna Cotta:

• 1 cup (250ml) heavy cream
• 1/2 cup (125g) granulated sugar
• 2 teaspoons vanilla extract
• 8 ounces (225g) fresh raspberries

Instructions:

Shortbread Crust:

1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, confectioners' sugar, and salt.
3. Add the softened butter and mix until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead it gently until smooth.
5. Roll the dough to a thickness of about 1/4 inch (6mm).
6. Cut into desired shapes using a cookie cutter or the rim of a glass.
7. Place on the prepared baking sheet, leaving about 1 inch (2.5cm) space between each crumb.
8. Bake for 18-20 minutes or until lightly golden.
9. Allow to cool completely.

Panna Cotta:

1. In a medium saucepan, combine heavy cream, granulated sugar, and vanilla extract.
2. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Remove from heat and let steep for 10-15 minutes with the fresh raspberries.
4. Strain the mixture through a fine-mesh sieve into a clean bowl, pressing on the solids to extract as much liquid as possible.
5. Discard the solids.
6. Pour the mixture into small individual serving cups or ramekins.
7. Refrigerate for at least 4 hours or overnight until set.

Assembly and Serving:

1. Just before serving, sprinkle a few fresh raspberries over the top of each panna cotta.
2. Place a shortbread crumb on top of the berries.
3. Serve chilled.

Enjoy your delicious Raspberry Panna Cotta with Shortbread Crust and Fresh Berries!