Chambord Panna Cotta

• 2 cups milk
• 2 cups heavy cream
• 3/4 cup sugar
• 1/2 cup Chambord raspberry liquor
• 4 teaspoons gelatin powder, dissolved in
• 8 tablespoons hot water
• unsalted butter, for greasing the ramekins
• Chambord raspberry liquor, for drizzling

1. Lightly coat 8 6oz ramekins with butter & set on a small baking sheet.
2. Combine milk, cream, sugar, dissolved gelatin & Chambord in a saucepan and bring to a quick boil. Let cool to room temperature.
3. Divide the mixture evenly among the prepared ramekins.
4. Cover with plastic wrap & refrigerate until well chilled & firm, at least 6 hours.
5. Up to 2 hours before serving, remove the ramekins from the refrigerator. Run a small kitchen towel under very hot water.
6. Wring out excess water. Fold the hot towel in half & lay it on the counter. Place the ramekins on the towel to help release the bottoms.
7. Carefully run a thin knife around the inside of each ramekin to losen the custard. Invert & unmold each custard onto a small, flat serving plate. Refrigerate until ready to serve.
8. To serve, drizzle panna cotta with Chambord.

milk, heavy cream, sugar, chambord raspberry liquor, gelatin powder, water, unsalted butter, chambord raspberry liquor

Taken from www.food.com/recipe/chambord-panna-cotta-189740 (may not work)