Becky Low whips up some delicious and creamy raspberry-cotta toast in the kitchen.
Bear Lake Raspberry-Cotta Toast
2 cups fresh Bear Lake raspberries (about 8-ounces)
1 ½ teaspoons unflavored gelatin
⅓ cup sugar, divided
1 cup cream
½ cup half n half
8 slices cinnamon swirl bread
1 cup raspberry freezer jam or preserves
fresh mint leaves and extra fresh raspberries, optional garnish
Gently wash and drain raspberries. Place berries in blender and puree; strain through a fine strainer; measure ½-cup puree and place in small sauce pan, sprinkle with unflavored gelatin and set aside to soften. Stir 1-1½-tablespoons sugar (to taste) into remaining puree and refrigerate until later.
Over medium low heat and stirring, warm raspberry puree and gelatin until gelatin is dissolved; whisk in 3-4 tablespoons sugar and continue to warm and stir until sugar is completely dissolved. Stir in cream and half n half. Pour into small individual dishes* or one large serving dish; cover and refrigerate until set, 4-8 hours (up to a day ahead).
To serve: Prepare either French toast according to favorite recipe, or toast cinnamon swirl bread in the toaster. Drizzle serving plate with reserved and sweetened raspberry puree; place toast on puree; spoon 1-2 tablespoons freezer jam on toast and spread to edges of toast; spoon or unmold Raspberry Panna Cotta* on jam; garnish with additional fresh raspberries and fresh mint leaves.
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