8 servings
Prep time:5-10 minutes
Cooling time: 2-4 hours
4 C. heavy cream (or half and half)
1/2 C. sugar
2 tsp. vanilla extract
2 packets of powdered gelatin (about 4 1/2 tsp.)
6 Tbsp cold water.
1. Heat the heavy cream and sugar in saucepan or microwave. Once sugar is dissolved, remove from heat and stir in the vanilla.
2. Lightly oil eight custard cups (I use wine glasses) with neutral tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand for for 5-10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved
5. Divide the Panna Cotta mixture into prepared cups,t hen chill them until firm, which will take at least two hours.
6. I have a side dish of sweetened slice strawberries, to serve on top. I leave them in the wine glasses. If you decide not to, follow the remaining step.
7. Run a sharp knife around the edge of each Panna cotta and unmold each onto a serving plane and garnish as desire.
Original recipe is found here by David Lebovitz.
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