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Enjoy!
“Life is short, try something different! R.F.”
Fruit Fly Trap in 40 Seconds.
“Life is short, laugh more, worry less. R.F.”
Panna Cotta, The Perfect Dessert
The original recipe to the one below comes from Italian Classics by Cook’s Illustrated Magazine, this cookbook I use as a base for all my Italian inspired recipes. I love how they speak of the history of the food, the different methods of how they are done where, and then why each ingredient was used and measured to make it a perfect recipe.
Having said all that, not all recipes work perfectly when using different brands, which is the case with the gelatin I am using versus the one they use in the book, every brand of gelatin has its quirks and best way to use.
I had to adjust my recipe accordingly since I use the brand Knox, one easily available here in my area. When you make this recipe, which you must! You might have to test your own gelatin, and even though on the box they say a packet holds so much, it rarely holds what it says and because using gelatin is rather an exact science, you do have to measure it out and not rely on the quantity in the packet.
Why is Panna Cotta the perfect dessert? Because it is silky, if silk was food, it would be panna cotta, it is not too sweet, it is delicious with fresh fruit, coulis or fruit compote, it can be flavored in oh so many ways!
I suggest making it in the morning, or a day ahead. Even with the method I will use to cool it down faster, it will still take the time it takes to set perfectly.
If making a day ahead, use 1 tbsp. gelatin.
1 c. whole milk
4 tsp. gelatin
3 c. heavy cream, 35%
1 vanilla bean, split lengthwise with paring knife, or use 2 tsp. pure vanilla extract
1/3 c. fine granulated sugar
Pinch table salt
Fruit Compote,
Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand 5 minutes to hydrate gelatin. Meanwhile, prepare an ice bath large enough for your pot using ice and cold water, set aside. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; set mixture aside. Set eight wine glasses or 4-ounce ramekins on baking sheet or tray, this is to facilitate transportation to your refrigerator.
2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1½ minutes. Remove from heat, overheating the mixture will kill the gelatin and you will have to start over. Off heat, add sugar and salt; stir until dissolved, about 1 minute.
Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, set pot in ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 55 degrees on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, distribute evenly among wine glasses or ramekins. Cover baking sheet with plastic wrap, making sure that plastic does not mar surface of cream; refrigerate until set. Serve with fruit compote, coulis or fresh fruit, maple syrup is another idea!
Note: If removing from mold, dip the container in hot water for three seconds or son, use wet fingers to release from sides, carefully turn the mold into your plate and let it come out gently, if still stuck, place in the hot water another 3 seconds.
Bon appétit!
Fruit Compote
2 c. berries of choice, (blueberries, raspberries, blackberries, cranberries etc!)
1 c. sugar
2 tbsp. water
1 tsp. brandy (optional)
pinch salt
Place all the ingredients into a small pot, bring to a simmer, stirring gently and cook for 5 minutes, remove from heat. Place in a mason jar or container to use for the panna cotta or other yummy food you plan to make!
