Peanut Butter Panna Cotta Recipe

In a saucepan, heat the milk and cream over low heat. Soak the gelatin in a bowl of cold water until softened.

Add the peanut butter and powdered sugar to the milk-cream mixture and stir well to dissolve the ingredients. If using peanut butter with chunks, they will settle at the bottom of the pot, but that's okay! Off the heat, incorporate the well-drained gelatin and mix again.

To finish, in 4 glass cups, add a tablespoon of raspberry sauce (raspberry jam for me!) and gently cover with the peanut butter mixture, so that the two textures do not mix. Let cool at room temperature, and when the panna cotta starts to set, place in the fridge for at least 4 hours. Top with a nice raspberry for decoration and serve very cold.