Panna Cotta
About
Panna cotta means "cooked cream" in Italian. It's an eggless custard that is set with a bit of gelatin, then chilled.
This recipe was adapted from one found in The Gourmet Cookbook. Serve it with sliced fruit, berries, a little caramel sauce or chocolate sauce or alone with a crisp cookie.
Yield:
8.0
Added:
December 9, 2009
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Print This RecipeIngredients
2 3/4 ounces unflavored gelatin
2 cups heavy cream
1 cup half and half
cup sugar
1 1/2 teaspoons vanilla extract
Preparation
1
Lightly oil the ramekins
2
Sprinkle gelatin over the cold water and let stand for a minute to soften.
3
Combine cream, half and half, and sugar in a 3 quart saucepan and bring just to a boil over medium high heat, stirring until sugar is dissolved.
4
Remove from heat
5
6
Stir in vanilla
7
Divide the cream mixture among the ramekins and let cool to room temperature, then cover and refrigerate until the panna cotta is set (at least 4 hours)
8
To remove from ramekins, dip one at a time into a bowl of hot water for 3 seconds, then run a thin flexible knife around the inside edge of the ramekin. Tilt it slightly so that the panna cotta pulls away from the sides.
9
Invert ramekin onto a plate so that the panna cotta slips out.
Comments
August 14, 2010
yumm. love this!
June 6, 2010
This is a great recipe! I divided it in half, but I wish this recipe told me what size ramekins were originally used. I would like to know how many ounces were in each serving. Thanks in advance!