Panna Cotta
Panna Cotta with (Balsamic Strawberries, recipe next picture)
Prep Time: 10 Minutes
Cook Time: 10 Minutes Ready In: 4 Hours 15 Minutes
Yields: 6 servings
Panna Cotta hold well in the refrigerator for a few days. So you can always make them ahead of time for a dinner party!
A traditional, easy, and delicious Italian custard, tastes just like the panna cotta served at Italian restaurants. May with warm hot fudge sauce and fresh raspberries or blueberries on top. This keeps well for several days in the refrigerator."
INGREDIENTS:
1/3 cup skim milk
1 (.25 ounce) envelope
unflavored gelatin
2 1/2 cups heavy cream
1/2 cup white sugar
1 1/2 teaspoons vanilla extract
You can also put about 1/4 tablespoon of either lemon or orange zest to the milk mixture to add a little kick. I do! Just a hint not too overpower the cream taste.
DIRECTIONS:
1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
3. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.