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Panna Cotta
Cream Custard
1/3 C skim milk
1 envelope (.25 oz.) unflavored gelatin
2-1/2 C heavy cream
1/2 C granulated sugar
1-1/2 tsp. vanilla extract
Blueberries or sliced peaches (for garnish; optional)
Pour milk into a small bowl; stir in the gelatin. Set aside. In a saucepan over medium heat, combine heavy cream and sugar. Bring mixture to a boil; cream should quickly rise to the top. Pour the gelatin-milk mixture into cream; stir until completely dissolved. Cook for about one minute, stirring constantly. Remove from heat; stir in the vanilla. Pour mixture into six individual ramekin dishes. Cool uncovered at room temperature. When cooled, cover ramekins with plastic wrap; refrigerate for at least four hours or overnight. Serve. Suggestions: Garnish with blueberries or sliced peaches (fresh or canned) before serving.
Panna Cotta
Chocolate Variation
Chocolate Layer:
1/2 C milk
1 tsp. plain gelatin
1 C heavy cream
2 TBS granulated sugar
3 oz. dark bitter chocolate
1/2 C milk
1-1/4 tsp. plain gelatin
1 C heavy cream
3 TBS granulated sugar
3 tsp. instant coffee
Whipped cream
Chocolate shavings
Chocolate Layer: Place the gelatin in a small bowl with the milk; stir to soften gelatin. In a small saucepan, heat cream with sugar until mixture simmers. Break up chocolate and add to saucepan; stir until chocolate melts into the cream mixture. Whisk softened gelatin and milk into cream-chocolate mixture until smooth; pour into four ramekins or glass tumblers and refrigerate until firm.
Cappuccino Layer: Place the gelatin in a small bowl with the milk; stir to soften gelatin. In a saucepan, heat cream, half the sugar and two teaspoons of instant coffee; heat until mixture simmers. Remove from heat; using a hand-mixer, beat until mixture is foamy. Pour evenly over the top of chocolate layer in each ramekin or glass tumbler. Spoon remaining foam in saucepan on top; refrigerate until mixture is firm.
When ready to serve, add a dollop of whipped cream to each custard; sprinkle the tops with shaved chocolate.
*Panna Cotta image (C) Joy (2009). Used under the Creative Commons Attribution 2.0 Generic license.
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