Panna Cotta Cameo with Raspberries

I've never had panna cotta before, so I was eager to try making it myself after receiving the two ceramic jelly molds I ordered from Crate & Barrel Outlet . I couldn't be more delighted with the results. And I discovered that I can create a cameo effect by using raw milk and unhomogenized cream. The result looked beautiful adorned with salmon colored raspberries. And I must confess, I had eaten a quarter of it before I realized that I hadn't taken a picture of it yet. There's such an anticipated moment when unmolding a dessert. And it was such a suprise that my choice in dairy created a tiered effect. Such a happy accident. I'm not sure if the effect was the result of the raw milk, or the type of cream I used, but it was definitely scrumptious.

Ingredients:

1½ envelopes of unflavored gelatin

3 tablespoons cold water

2 cups heavy unhomogenized cream (Organic Valley or Straus)

1 cup raw milk (Organic Valley or Claravale Farm)

1/3 cup sugar

1½ teaspoons vanilla extract

canola oil


Directions:

1. Sprinkle gelatin over cold water and let sit 2 minutes to soften.
   
2. In a large saucepan, heat cream, milk, and sugar over medium flame, until the sugar is dissolved.
   
3. Whisk in the gelatin and stir until dissolved and incorporated.
   
4. Remove from heat and add vanilla.
   
5. Brush canola oil inside the mold or molds you will be using.
   
6. Pour into your choice of mold and let set in refridgerator for at least 4 hours.
   
7. If it's unwilling to come out of the mold, dip your mold in hot water for 5 seconds and try again.