Rainbow panna cotta for Pride #pannacotta #custard #custardrecipe #dessert

Layers of rainbow panna cotta on top of a shortbread crust to celebrate Pride!

SHORTBREAD CRUST
⅓ cup vegetable shortening
⅓ cup granulated sugar
½ tsp vanilla extract
1 ½ tbsp milk
1 ¼ cups all purpose flour
½ tsp baking powder
½ tsp salt

-Preheat the oven to 350F. Line a 9x9 inch baking pan with parchment paper allow excess to hang over the edges of the pan.
-In a large mixing bowl beat together shortening, sugar, vanilla, and milk until creamy and well combined.
-Add all-purpose flour, baking powder, and salt. Mix on medium speed until the dough forms small clumps.
-Scrape the sides and bottom of the bowl and mix once more.
-Press the mixture into the pan.
-Bake for 10-12 minutes. Remove from oven, set aside.

PANNA COTTA (Note: this recipe is for a single colored layer, if you want to make all 6 layers you will need to repeat this process 6 times.)
½ cup heavy cream
½ cup milk
1 Tbsp sugar
1 tsp vanilla extract
½ tsp agar agar
Several drops of food dye

-Place all the ingredients into a medium saucepan and mix until well combined.
-Place the saucepan over medium heat, stirring constantly.
When the mixture begins to simmer, lower the heat to medium low and continue stirring for 5 minutes.
-Remove the mixture from heat and pour over the baked shortbread crust inside of the 9x9 inch pan.
-Allow to cool on the counter for 5 minutes, and then place the pan in the refrigerator while you prepare the next layer. It should be fully set by the time your next layer is ready.
-Repeat this process until all your desired layers are in the pan.
-Allow the completed layers to set in the pan for at least 30 minutes before serving.
-Lift the panna cotta out of the pan using the parchment overhang. Cut into desired serving size. Enjoy!

This panna cotta is part of my DAILY Pride series for the month of June. FOLLOW ME to see a new creation each day this month.

#pannacotta #custard #recipe