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Raspberry Panna Cotta

Raspberry Panna Cotta

3 packages (6 ounces each) Driscoll's Raspberries
1 tbls unflavored powdered gelatin
2 cups heavy cream
1cup whole Kings Organic milk
2 tbls Grand Marnier
6 tbls sugar
KINGS Organic Fresh Mint leaves for garnish

1. Puree 2 containers of raspberries in food processor fitted with metal blade. Strain through a very fine meshed strainer. Discard seeds.
2. Sprinkle gelatin over puree and set aside for 5 minutes to soften gelatin. Heat over low-medium heat, stirring gently, until gelatin dissolves. Whisk in cream, milk, Grand Marnier and sugar and heat just until warm and all of sugar is dissolved and mixture is well combined. Strain into a large pitcher. Strain again pouring directly into goblets, dividing evenly. Refrigerate for at least 4 hours or until set. Refrigerate up to 1 day ahead, covering tops of goblets with plastic wrap. Don't put the plastic directly on the panna cotta surface.
3. Garnish with last container of raspberries and mint leaves.