FOR ITALIAN PANNA COTTA
1 packet (7 grams)
1/4 cup (60 ml) cold milk
2 1/4 cups (540 ml) heavy whipping cream
1/2 cup (60 grams) icing or castor sugar
1 Vanilla pod or1/2 teaspoon pure vanilla extract.
To start, grease six
small cups, ramekins, or small wine glasses 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.
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.
Split the vanilla pod open length-wise and scrape
all the seeds out. Use the seeds, not the pod!
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 2-4 hours, or until set.
To Unmold: Dip the
molds into hot water for a few seconds and then invert
the Panna Cotta onto a plate.
Panna Cotta is traditionally
served with fresh berries, but I prefer figs and honey.