NO NEED TO PANN-IC

Traditional Italian Panna Cotta

Panna Cotta is an Italian dessert consisting of sweetened cream that is thickened with gelatin. It is heated and then frozen to create a jello-like consistency. The flavor can be enhanced through ingredients such as rum, coffee, and vanilla.

In order to prepare the dish, you must dissolve sugar in hot cream and milk, then add gelatin to the cream and sugar mixture. This hot mixture is then frozen, allowed to set, and formed a jello and squishy consistency. It can be garnished with berries, or liquid chocolate/caramel.

The term Panna Cotta first appeared in cookbooks in the 1960s but an undocumented story says that it was developed in Hungary in the 1900s-1910s.

Some related dishes include custard, blancmange, and bavarian cream.

Recipe

Yield: This dish serves 8 people

Time: This dish takes 15 minutes to prepare and 4-12 hours to set.

Ingredients

1 envelope unflavored gelatin (about 1 tablespoon)

2 tablespoons cold water

2 cups heavy cream

1 cup half and half

1/3 cup sugar

1 1/2 teaspoons vanilla extract

Instructions

1. In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

2. In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.

3. Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

4. Enjoy!