Black Pepper Panna Cotta with Raspberries

I loves panna cotta.  And I learned from Jacques Peppin that fruits and pepper go together.  So when I saw this in the WSJ, I just had to try it.  But I have to admit it was with "smoked cherries".  That's too much work.  So I replaced them with some raspberries macerated in limoncello.

Active Time: 45 minutes Total Time: 6 hours (includes chilling) Serves: 6

Ingredients

2½ cups cream

1 cup sugar

1 tablespoon corn syrup

1 teaspoon freshly ground black pepper

1 package unflavored gelatin

1/3 cup milk

½ teaspoon vanilla extract

1 carton  raspberries, washed

1/4 cup limoncello

4 ounces dark chocolate, preferably at least 64% cacao

What to Do

1. In a small saucepan set over a hot grill, bring cream, ½ cup sugar, corn syrup and black pepper to a boil. Remove from heat, cover and let mixture steep 10-15 minutes. Meanwhile, whisk gelatin into milk and set aside to rest.

2. Place saucepan back on grill and bring steeped cream to a simmer. Whisk in gelatin mixture and vanilla extract until well combined, 1 minute. Strain and divide between six 4-ounce ramekins. Refrigerate until set, at least 4 hours.

3.  Rinse the raspberries in a colander.  Put into a small bowl and add limoncello.  Allow to macerate for 10-15 minutes.   

4. Turn panna cottas out of ramekins onto 6 plates and top each with the raspberries and their liquid. Grate chocolate over top, and serve.

—Adapted from Chrysta Poulos, King + Duke, Atlanta