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Panna Cotta: To
start, grease six small (3/4 - 1 cup) (180 - 240 ml) custard cups, ramekins, or individual molds with melted
butter or almond oil. Place the gelatin and cold milk in a small bowl and let
this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream
and sugar in a saucepan and bring it to a boil, stirring to dissolve the
powdered sugar. Once the cream is very hot, remove the saucepan from the
heat and stir in the gelatin mixture and vanilla. Stir until
the gelatin has completely dissolved. If necessary, return the saucepan to
the stove and stir over low heat until you no longer see any gelatin particles.
Pour the cream
into the prepared molds and place in the refrigerator to chill for two to four
hours, or until set. The Panna Cotta can be made one to two days
before serving.
To Unmold: Dip the
molds into hot water for a few seconds and then invert the Panna Cotta onto a
plate. Serve with fresh berries or a fruit sauce.
Makes 6 individual servings.
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