Makes 4 servings

This smooth and decedent dessert is Italy’s answer to crème brûlée. Panna cotta translates to cooked cream and uses gelatin instead of egg yolks as a thickening agent, making it lighter than crème brûlée but with almost the same consistency. We suggest going all the way and making this white chocolate wonder with its little red raspberry bobbles, but feel free to break open that liquor cabinet and get inventive—orange, lychee, mint, butterscotch etc.

1. Combine cream, crème de cacao and 1/3 cup (75 mL) sugar in a medium saucepan over medium heat, stirring constantly until sugar dissolves and mixture becomes slightly frothy around edges. Remove from heat and set aside.
2. Sprinkle gelatin over milk in small saucepan and set over low heat until dissolved. Stir into cream mixture. Pour into 4 metal ramekins and refrigerate for 4 hours or until set.
3. Meanwhile, combine 1 1/4 cups (325 mL) of the raspberries with remaining sugar, triple sec and lemon juice in a saucepan over medium heat. Stir until sugar dissolves and raspberries are soft. Remove from heat and pour raspberries through a fine sieve to remove seeds. Stir in remaining raspberries and refrigerate until ready to serve.
4. Place ramekins in hot water bath for about 10 seconds to loosen panna cotta and invert onto plates. Spoon over raspberries and serve.