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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This classic Italian cooked cream is an elegant finish to a meal that is prepared well ahead of time. It may sound difficult to prepare, but an instant-read thermometer takes all of the guesswork out. My favorite topping is an assortment of fresh berries, but fruit or chocolate sauces do it ample justice as well. Ingredients:
1 cup whole milk |
23/4 teaspoons gelatin |
3 cups heavy cream |
2 inch piece vanilla bean , slit lengthwise with paring knife (or substitute 2 teaspoons extract) |
6 tablespoons granulated sugar |
pinch table salt |
2 cups assorted fresh berries |
Directions:
1. Pour milk into medium saucepan; sprinkle surface evenly with gelatin and let stand for 10 minutes to hydrate gelatin. Meanwhile, turn about 32 ice cubes into a large bowl and add 4 cups cold water. Measure cream into large measuring cup or pitcher. With paring knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside.
2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135°F on instant-read thermometer, about 11/2 minutes. Remove from the heat, add sugar and salt; stir until dissolved, about 1 minute.
3. Stirring constantly, slowly pour cream with vanilla into saucepan containing milk, then transfer mixture to medium bowl and set bowl over ice water bath. Stir frequently until thickened to the consistency of eggnog and mixture registers 50°F on an instant-read thermometer, about 10 minutes. Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or 4oz ramekins.
4. Cover wine glasses or ramekins individually with plastic wrap or place them all on a baking sheet and cover the entire thing, making sure that plastic does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours. Top panna cotta with fresh berries in wine glasses or after unmolding from ramekins and serve immediately.
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