Monday, October 13, 2014

Panna Cotta

This is a delicious fail proof recipe for an Italian Heavy Cream Custard, Panna Cotta


3/4 Cup confectioner's sugar
2 Cups heavy cream
1 Cup whole milk
1 1/4-ounce envelope gelatin plus 1 tsp

1. Put the sugar, cream, and milk in a saucepan, turn the heat on to medium high, and stir steadily.
2. Remove the pan from heat just as its contents begin to bubble, but before they boil. While stirring, drizzle in all the gelatin. Continue to stir for 5 minutes, then empty the pan into a bowl. Stir occasionally while the mixture cools.
3. When cold, pour the mixture through a fine sieve into the ramekins and place them in the refrigerator for at least 8 hours, or even better, overnight. 
4. When ready to serve, bring water to a simmer in a small skillet. Loosen the custard from the sides of the ramekin using a knife blade. Put the ramekin bottom down in the skillet for 1 or 2 seconds, then turn it over onto an individual serving plate, shake to unmold the custard, and serve with your favorite berries.

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