Wed, Jul-27-11, 06:17
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Senior Member
Posts: 7,582
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Plan: EF/Fung IDM/keto
Stats: 375/225.4/175
BF:
Progress: 75%
Location: NE Florida
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I've made variations on this panna cotta recipe quite a few times. I know Ray doesn't like berries but of course any fruit can be substituted. I use far less sugar than the recipe calls for also, no more than 2-3Tbsp. But it gets in fat, fruit, gelatin ... I don't know if the proportions are Peat Perfect. I never bothered to calculate that. But it's yummy.
http://whatscookingamerica.net/PannaCotta.htm
Quote:
Panna Cotta literally translates as "cooked cream" in Italian. These softly set and creamy Italian puddings are so silky-smooth they slip down beautifully at the end of a meal. Perfect served with fresh berries or fruits according to the season. They are also perfect for dinner parties because they can be made a day or two in advance and kept refrigerated until ready to be served.
Yields: 4 to 6 servings
Prep time: 15 min
Chill time: 3 hours or overnight
Ingredients:
1 envelope of unflavored gelatin (approx. 2 teaspoons)
1/2 cup milk
2 1/2 cups heavy cream*
1/2 cup granulated sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste**>
6 sprigs fresh mint
*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.
**Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.
Preparation:
In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.
In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.
Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of un-dissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.
To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release).
Garnish with berries or fruit of your choice.
Makes 4 to 6 servings (depending on size of the custard cups).
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