~Panna Cotta~

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• Step 1

  ~Panna-Cotta~

  1 TBSp Unflavored gelatin* (1 envelope)
  1 Cup Heavy Cream
  1 Cup Milk
  1/2 Cup Sugar
  1-1/2 TBSp Vanilla extract

  4 -Cups
  Custard cups/Ramekin - lightly buttered or spray oil (optional*)

  Makes 4 – ½ cup servings

  4 hours for gel to set up.

  (*Normally made with fish bone gelatin)

• 

  Step 2

  Unflavored gelatin:
  Push to sides for even mixing...

• 

  Step 3

  Unflavored gelatin:
  Plump gelatin in 3-4 TBSp of water, shake slightly to mix, set aside.

• 

  Step 4

  Measure out the sugar.

• 

  Step 5

  Combine milk, cream and sugar in a saucepan.

• 

  Step 6

  Whisk over medium heat. Heat to a boil or scalded* and remove from heat.

  (*http://www.thefreedictionary.com/scalded)

• 

  Step 7

  ...Meanwhile, the gelatin should look like this...

• 

  Step 8

  Lightly buttered or spray oil Custard cups or Ramekin (optional*)

  Placing cups in a foiled or lined tray for easy moving.

• 

  Step 9

  Add Vanilla and Gelatin, stir until gelatin is dissolved.

  Add in flavoring if you like. (such as any clear flavoring ex: orange, mint, rum, almond ....is my fav but don't eat any fruit flavor Pann-Cotta with the Strawberries)

  NOTE: Strawberry mixture is for vanilla Pann-Cotta ...but experiment with other flavors than Vanilla if you'd like).

• 

  Step 10

  Transfer Milk mixture back into the measuring cup (I Did This Over the Sink, Not as is pictured).

  You want to do this to evenly pour 1/2 cup into each Custard cup.

• 

  Step 11

  Pour into custard cups, let cool 15 minutes before step 12.

• 

  Step 12

  Cover with cling wrap or foil.

  Refrigerate at least 4 hours, until gelatin is set up.

  (looks yellow Because of lighting, should look pure white)

• 

  Step 13

  For 2 Panna-Cotta:

  Mix in a bowl

  1- 1/2 Cup Strawberries diced
  3 TBSp Agave Nectar
  (or Honey or sugar use slightly less if sugar)
  2 TBSp Balsamic Vinegar
  1/4 tsp Vanilla extract
  3 dash Pepper

  30 minutes at room temperature

• 

  Step 14

  Wash, Dry and Dice Berries.

• 

  Step 15

  Let stand 30 minutes at room temperature, covered.

• 

  Step 16

  Hold cup in hot tap water for 30seconds and run a knife along the edges, then invert onto a plate.

• 

  Step 17

  Invert Custard cup out onto a plate.

• 

  Step 18

  Spoon Strawberries around Panna-Cotta,
  or Serve with other fresh fruits or plain.

  Enjoy! :)

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Posted by

SaburKitty

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Carla B. · Gravois Mills, Missouri, US · 1 project 15th August 2015

I made this, a couple weeks ago. At first, hubby looked at it like it would bite him - then he tasted it, and loved it! (Me, too!) My daughter is coming over for her birthday dinner in a couple of days, and I can't wait to make it for her, too. I'm going to serve it with a bit of fresh, strawberry freezer jam. Sooooo good!

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SaburKitty · 4 projects 6th June 2010

lol They do get dark from the vinegar.

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kookiegurl97 · U.S. Air Force Academy, Colorado, US · 5 projects 3rd June 2010

For a second there I thought the strawberries looked like bacon........XD.The recipe looks good though.^*^

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