My son was about seven when we took both of our children to a fine dining restaurant for the first time. Dinner was over and the best part was yet to come. The crumbs were cleaned from the white tablecloth and out came the waiter with the beautiful tray of desserts. My kids eyes were opened wide as they were looking at the array of pastries, cakes and custards. My son decided on the rich chocolate cake. He got right out of his seat, took his choice and politely plopped it down in front of him while saying thank you. At seven, he didn’t know that the tray of desserts were preserved and they would bring him out a new one. After we chuckled with the waiter and explained it to him, he gladly opted for the fresh dessert.
While I don’t have a habit of making fancy desserts, today’s recipe is easy but can be served at your next dinner party. I also have a favor to ask of my readers. I was asked to be in the Solo Sweetest 16 Recipe Contest and I am humbly asking you to consider voting for my recipe. Today begins the first round of voting and it is an easy one- click vote. You can CLICK HERE to also check out all the other wonderful recipes.
I made these desserts both in fancy little glasses and more casual mason jars. Depending on your dinner, you can do either. Martini glasses also make a great presentation. They work in smaller portions too. Shot glass desserts are a fun choice if you are having a larger party. I know these rich creamy desserts will be showing up at my holiday table.
- 1 can (8 ounces) Solo Almond Paste
- 1 cup whole milk
- 1 envelope unflavored gelatin
- ½ cup sugar plus 2 Tablespoons, divided use
- 2½ cups half and half
- ⅛ teaspoon salt
- 1 can (12 ounces) Solo Raspberry Cake Filling
- ½ cup orange juice
- In a blender, mix together the almond paste and milk until creamy and smooth. Set aside.
- In a small bowl, mix together gelatin and ½ cup sugar. In a medium size saucepan, heat half and half on medium heat. Add gelatin mixture and stir until gelatin and sugar is dissolved. Add almond paste mixture and salt. Stir until well blended and remove from heat.
- To make sauce, heat the raspberry filling in a small sauce pan on medium heat. Add orange juice and remaining 2 TBS sugar. Stir until mixture comes to a boil. Remove from heat and cool.
- Spoon a little of the raspberry sauce into 6 – (8 ounce) mason jars. Pour the panna cotta evenly into the six jars. Top with remaining sauce. Cover with lids.
- Refrigerate for 6 hours, until set or overnight.
- To serve panna cotta, garnish with whipped cream, toasted almonds and raspberries