Panna Cotta

Step 1: In a small bowl, sprinkle the gelatin over 1/4 cup of the half-and-half.  Allow the gelatin to soften for 10 minutes.

Step 2: In a medium saucepan, combine the remaining 1 cup of half-and-half, sugar, and salt.  Whisk the mixture over medium-low heat until steaming.  Add the gelatin and continue to whisk, careful not to boil the mixture, until the gelatin and sugar are dissovled.

Step 3: Remove the mixture from the heat and whisk in the heavy cream and vanilla bean paste.

Step 4: Place 6 (6-ounce) ramekins on a baking sheet.  Divide the cream mixture among the ramekins, using a ladle or spoon so that the vanilla bean paste is evenly distributed.  Place a large sheet of plastic wrap over the baking sheet, careful not to let the plastic touch the cream.

Step 5: Refrigerate for 6 hours or overnight.

Step 6: In a medium microwave-safe bowl or glass measuring cup, combine the raspberry jam, 3 tablespoons of water, and orange liqueur or orange juice.  Microwave in 10-second increments until smooth and well combined.  Allow to cool before using.

Step 7: Fill a dish with hot water.  Using a small knife, loosen the top edges of the panna cotta from the ramekin, careful not to cut into the custard.  Dip the ramekin up to its rim in the bowl of water for about 3 seconds.  Invert onto a serving plate.

Step 8: To serve, spoon the raspberry mixture over each serving of panna cotta.  Top with fresh raspberries.  Serve immediately.

Enjoy this Italian dessert from The Pioneer Woman!