Panna Cotta

 

Recipe By     : Cooks Illustrated 7/2000

Serving Size  : 6    Preparation Time :4:00

Categories    : Dessert                          Italian

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   1      C             Whole Milk

   2 3/4  Tsp           Gelatin

   3      C             Heavy Cream

   2      Tsp           Vanilla Extract

   6      Tbsp          Sugar

          Pinch         Salt

 

1. Pour mild into medium saucepan; sprinkle surface evenly with gelatin and let stand 10 minutes to hydrate gelatin.  Meanwhile, turn contents of two ice cubes trays (about 32 cubes) into large bowl; add 4 cups cold water.  Measure cream into large measuring cup or pitcher.  With pairing knife, scrape vanilla seeds into cream; place pod in cream along with seeds and set mixture aside.  Set eight wine glasses or 4-once ramekins on baking sheet.

 

2. Heat milk and gelatin mixture over high heat, stirring constantly, until gelatin is dissolved and mixture registers 135 degrees on instant-read thermometer, about 1.5 minutes.  Off heat, add sugar and salt; stir until dissolved, about 1 minute.

 

3. Stirring constantly, slowly pour cream with vanilla into saucepan containing mild, 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 degrees on an instant-read thermometer, about 10 minutes.  Strain mixture into large measuring cup or pitcher, then distribute evenly among wine glasses or ramekins.  Cover baking sheet with plastic wrap, making sure that plastic wrap does not mar surface of cream; refrigerate until just set (mixture should wobble when shaken gently), 4 hours.

 

5. Serve panna cotta in wine glasses, or, unmold from ramekins and serve immediately.

 

 

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Serving Ideas : with fresh fruit

 

NOTES : If made a day ahead, decrease the gelatin to 2 5/8 teaspoons.