PANNA COTTA

PANNA COTTA    

“Cooked cream” is the English translation of this cool, delicious Italian dessert.  It’s at its best when it’s at its simplest—creamy, a little sweet, vanilla scented, and perhaps adorned with a bit of fruit. For all its classic sophistication, it’s amazingly easy to make.  Just a few ingredients, a few minutes of careful attention, then chill until dessert is set.

  • 1 tblsp unflavored gelatine—1 packet of Knox gelatine and 1 tsp from a second packet
  • 3 tblsp cold water
  • 1 ½ cups whole milk
  • 1 ½ cups half & half or light cream
  • ½ cup sugar
  • 2 tsp pure vanilla extract
  • The tiniest pinch of salt

In a large saucepan over medium heat, simmer dairy, sugar and salt—mixture should almost come to a boil and sugar should be completely dissolved.  Watch it carefully. Simmer for 5 minutes and stir often with wooden spoon to prevent sticking.  In the meantime, place cold water in a small sauce pan and stir in gelatine.  After about 5 minutes it may start to thicken.  When diary mixture starts to show small bubbles, remove from heat.  Very gently, heat gelatine mixture until it’s liquid—then stir into dairy mixture and add vanilla and a bit of salt.  Stir gently for about a minute.  Let cool about 20 minutes before pouring it into individual cups or glasses.  Chill for several hours before serving.

The Kitchen Hive

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