10.25.2006

Panna Cotta

So on Friday I tried to tell ya'll what I was making this past weekend. It had all kinds of links and definitions, as usual but damn Blogger ate it. Bastard. I put a lot of time into it when I should have been doing some job related verbal ass kickin. Anywho. I made some panna cotta. What is that you say? Its a dessert, and as you already know dessert is my favorite meal. Panna cotta is Italian for cooked cream. You know since I went to Italy I think I know something now, hahah. So here's the Wik's definition. Not a very pretty picture of it, like this one. I was inspired to make this because I saw it on a few cooking shows and in some magazines. So I made mine, it looked similar to the Wik's. If I had a fancier mold it probably would have looked better. I used a tea cup. If I knew how to post pictures I would show ya'll how it came out. So to describe its taste and texture, its an eggless custard, that is kinda dense and really rich, to me it tastes like creme brulee. Its very creamy and can be frozen like ice cream, I think Haggen Daaz has one.

Here's my recipe. I made it up, since I usually will take several different recipes for something and combined them to make my own concoction. I don't remeber the measurements so I'll just make them up. I suggest if you want to make this that you find another recipe.

Panna Cotta

2 c Heavy Whipping Cream
1/4 c Milk
1 packet of Gelatin
1/4 c Brown Sugar
1 c White Sugar
1 cap full Lemon Juice

Pour milk over gelatin and set aside to dissolve.

Spray non-stick cooking spray in 8 four ounce ramekins, or whatever type of container you have, i used tea cups.

Pour sugars and heavy cream in a pot over medium heat until it simmers. Stir constantly. Add lemon juice. Remove from heat. Add gelatin/milk mixture, stir until well incorporated. Put back over low heat for a few minutes. Pour into greased remekins. And refrigerate for 4 hours or until firm.

Once firm, use a knife to go around the edge to loosen, and then turn the ramekin over on to a plate, remove ramekin. Drizzle with sauce. Sauce recipe below.

Variations: you may add berries, or any types of fruits or flavorings.

Sauce

1/2 c jelly- any flavor ( i used grape, boysenberry, and raspberry)
2 caps lemon juice
1/8 c sugar

Put all ingrediants in a microwave safe dish, stir, then put in microwave for 1 minute or until everything melts.

Drizzle over panna cottas.

3 comments:

Stacie von Kutieboots said...

that second picture looks DIVINE!

I've never tried dessert before (just bought cake from Publix) but it looks like this Homecoming Weekend will be the perfect time! Oooh, mix some bacardi in the sauce... hmmm!

jameil1922 said...

yummy. i have no desire to make stuff like that but i'll sure try it!

the joy said...

yes. sounds yummers but is there a not as dairy version? i guess not if it freezes well. i've seen molto mario make this.