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 anna Cotta
is a cold Italian dessert that literally means "cooked cream". It
contains only a few ingredients; cream (and/or milk), sugar, and vanilla
that are set with gelatin. This beautiful ivory colored, custard-like
pudding has a rich flavor and silky smooth texture that takes just
minutes to prepare. This is the perfect dinner party dessert as it
is can be made ahead,
is well suited for individual servings, and is stunning to look at. Typically Panna
Cotta is served with berries, poached fruit, or a chocolate or fruit sauce. And while I have removed each Panna Cotta from
their molds, it isn't necessary, especially if you are
using pretty cups or wine glasses.
I realize that some may want to make the Panna Cotta lighter in taste, texture, and calories.
If that is the case just substitute milk
or a lighter cream for some of the heavy cream. Also, for a more
intense vanilla flavor, you could substitute half a vanilla bean for the pure vanilla extract. To
use a vanilla bean simply split the bean down its length and scrape out
the seeds using the end of a sharp knife. Then, stir all the seeds
into the cream before it is heated. This not only imparts a
wonderful vanilla flavor to the cream but I also like how the seeds dot
the finished Panna Cotta. Now, do not throw away the vanilla pod
once you have scraped out the seeds. This can be used to make
wonderful vanilla scented sugar. To make the vanilla sugar first
leave the vanilla pod on your kitchen counter for several hours or even a
day until it dries out. Then, simply bury the dried vanilla pod into
your canister of sugar. After a few days you will find that the
flavor of vanilla has permeated through all the sugar.
I know there is an
ongoing debate about whether leaf gelatin is better than powdered gelatin. For practical purposes, though, I have used powdered gelatin as leaf
gelatin is hard to come by in North America, save ordering it. Powdered unflavored gelatin is sold in the
baking section of grocery stores and is packaged in small
boxes which hold four paper envelopes of powdered gelatin.
Each 1/4 ounce (7 grams) (scant tablespoon) envelope of gelatin will
jell about 2 cups (480 ml) of liquid. Unflavored gelatin is
tiny granules that are tasteless, colorless, and odorless. It is
used as a thickening agent but only becomes active when dissolved in hot
water. To use gelatin you first need to sprinkle it over a cold
liquid so the gelatin softens, swells and becomes spongy. The
softened gelatin then needs to be warmed so the granules completely
dissolve and the proteins become activated. To check to see if the
gelatin has completely dissolved, dip a spoon into the gelatin and check
to see that all the crystals have melted. |
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