Friday, March 05, 2010
PANNA COTTA
taste treat - texture treat
6 tablespoons cold milk
1.5 packets powdered gelatin [can use 2 full packets if you like it firm]
5 cups heavy cream
1/2 cup sugar
pinch salt
2 teaspoons of vanilla extract
Optional: 1/4 C +/- 2T ScharffenBerger cocoa
and/or: any kind of berries or fruit
-
1. Sprinkle the gelatin over the cold milk in a bowl and let stand 5 to 10 minutes.
2. Heat the heavy cream, sugar and salt in a saucepan. Do NOT allow to boil. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. [now is the time to add the cocoa, if desired. and whayinhell not?!? put cocoa in cup/small bowl and add about 1/8C of warm cream mixture. stir like mad with fork to make mixture smooooth, then add to rest of cream mixture.]
3. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.
Let stand until barely warm. [now is the time to add any fruit you want mixed in. I like it best reserved for serving over top. This is a texture treat as well as a taste treat.]
5. Divide the Panna Cotta mixture into martini glasses/wine glasses/demitasse cups/dang near anything pretty [demitasse spoons go with perfectly], then chill them until firm, which will take at least two to four hours.
Can be made the day before.
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