PrissyCook

It like milky jello.

Panna Cotta

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts (Prissy adaptations in red)

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)

2 T Orange Zest

2 T Orange Juice

1/2 cup (100g) sugar

2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise

2 packets powdered gelatin (about 4 1/2 teaspoons)

6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (infused the heavy cream with the orange zest for 20 minutes before I started the cooking process)

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 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 the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

via Perfect Panna Cotta Recipe – David Lebovitz.

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Tags: jello, milk, orange, panna cotta