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Ingredients
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Panna Cotta
Raspberry Sauce
Cashew Crumble
Garnish
Method
Prepare Panna Cotta
Bloom the Gelatin
In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.
Heat the Cream Mixture
In a saucepan, combine heavy cream, whole milk, sugar, oyster liquor, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling.
Combine Gelatin
Remove the saucepan from heat, add the bloomed gelatin, and stir until fully dissolved.
Chill
Pour the mixture into serving glasses and refrigerate for at least 4 hours or until set.
Make Raspberry Sauce
Cook Raspberries
In a small saucepan, combine fresh raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
Cool
Remove from heat and let cool to room temperature. Strain if desired to remove seeds.
Prepare Cashew Crumble
Toast Cashews
Preheat the oven to 350°F (175°C). Spread raw cashews on a baking sheet, drizzle with olive oil, and sprinkle with salt. Toast for 8-10 minutes or until golden brown.
Crumble
Once cooled, chop cashews into small pieces.
Assemble the Dish
Serve
Once the panna cotta has set, top each glass with raspberry sauce, sprinkle with cashew crumble, and add a small dollop of caviar if desired.
