Panna Cotta (Italian cooked cream)
Serves/Yields: 4 servings
Prep. Time: 30 minutes plus chilling time
Cook Time: 10 minutes
Category: Desserts
Difficulty: Easy
Introduction
The traditional Italian Panna Cotta has an intense vanilla flavor and
according to Guido, needs nothing more than a good glass of wine to go with
it. It can be flavored many ways, molded in one large mold (I would double
the recipe) and garnished with fresh fruit. Either way it's a quick and
cool, creamy dessert thats sure to impress your family or guests.
Ingredients
Nonstick vegetable oil spray
1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
1 1/4 teaspoons unflavored gelatin
1 3/4 cups whipping cream
1/2 vanilla bean, split lengthwise
Directions
Spray four 3/4-cup custard cups with vegetable oil spray.
Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand
until softened, about 10 minutes. Combine cream, 1/4 cup sugar and 1/3 cup
milk in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean.
Bring to boil over medium heat, stirring often. Remove from heat. Add
gelatin mixture and stir until melted. Strain mixture into large glass
measuring cup, this is an important step as it ensures a smooth, silky
dessert. Pour into custard cups, cover and chill overnight.
To unmold, dip custard cups or mold, briefly in boiling water that has been
poured into a shallow pan. If the Panna Cotta doesn't slip out when
inverted,run a small sharp knife around sides of cups to loosen custards.
Invert custards onto plates. Garnish as desired.
more easy recipes at: http://www.yummyfood.net
Guido
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