Tuesday, December 21, 2010

Panna Cotta

This is probably one of the many times I took one more helping than was polite.
I was just so enamored with the silkiness and beauty of this desert.
Panna Cotta
1/3 C skim milk
1 (.25 oz) envelope unflavored gelatin
2 1/2 C heavy cream
1/2 C white sugar
1 1/2 tsp vanilla
Pour milk into a small bowl & stir in gelatin. Set aside.
In small saucepan, stir together cream and sugar and set over medium heat. Bring to full boil, watching carefully as the cream will quickly rise to top of pay. Pour gelatin and milk into the cream, stirring until completely dissolved. Cook for 1 minute, stirring constantly.
Remove from heat and stir in vanilla. Pour into six ramekins or mold.
Cool uncovered at room temperature. When cool, cover with plastic wrap and refrigerate at least 4 hours, but preferably overnight before serving.

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