Panna Cotta and Raspberry Parfaits

For the raspberry gelatin:
In a medium to large saucepan, combine the raspberries and sugar over low heat. Stir and smash berries until the fruit is pulverized and the sugar has melted, about 10 minutes. The mixture should be loose and very liquid.

In a separate bowl, over the cold water, sprinkle the gelatin over the surface and stir, allowing it to dissolve. Once the raspberries are liquid, spoon the softened gelatin into the mixture and stir to dissolve further.

Strain the raspberries through a mesh sieve using a rubber spatula to press out the juices, leaving the seeds remaining. Set aside and allow to cool to room temperature.

Meanwhile, prepare the panna cotta.

For the panna cotta:
In a separate saucepan, combine the whole milk, heavy cream, and sugar. Simmer until the sugar is dissolved, stirring frequently to prevent scorching.

In a separate bowl over the cold water, add the gelatin and allow to dissolve. Once dissolved, add to the hot milk mixture and stir to combine. Allow to cool to room temperature.

Begin filling glasses by using the red gelatin first. I used a small funnel to get the mixture into the glasses neatly. 3 tablespoons of raspberry gelatin for the first and subsequent layers works perfectly. You may have a little extra left over. Refrigerate the first layer 1 hour. Layer the panna cotta mixture next, using a different funnel if desired, 3 tablespoons of mixture. Refrigerate 1 hour. Repeat with 2 additional layers for a total of 4.

If the mixtures begin to thicken, heat them ever so slightly over low heat and whisk gently until pourable.

When ready to serve, wash blueberries and place decoratively on top. Enjoy!

Recipe adapted from Martha Stewart.