Recipe: panna cotta

July 4, 2013

Happy 4th of July!  We hope you are all enjoying celebrating with those you love!  I wanted to share a fun red, white, and blue dessert with you on a special day!
Panna cotta in Italian means “cooked cream.”  This is such a simple dessert that includes cream, sugar, and vanilla simmered gently and thickened with gelatin, giving it a smooth and creamy texture. Panna cotta can be paired with berries, drizzled with a sweet sauce, or even drizzled with a little balsamic vinegar and olive oil with a little sprinkle of sea salt.
{Panna Cotta with Berries}
Serves 8
Panna Cotta
1 quart heavy cream
1/2 cup sugar
1 tablespoon vanilla bean paste
2 1/4 teaspoons (1 packet) unflavored powdered gelatin
3 tablespoons water
In a medium saucepan over medium heat, combine the cream, sugar, vanilla paste and bring it to a simmer.
Meanwhile, in a small bowl, sprinkle the gelatin over the water and let stand until it “blooms,” or becomes evenly moistened, about 4-5 minutes.
Remove the cream mixture from the heat, add the gelatin and stir until completely dissolved.
Pour the panna cotta mixture into eight, 4-ounce ramekins and let cool to room temperature. Cover with plastic wrap and refrigerate until the panna cotta is set but still jiggles, about 3 hours.
To serve: run a knife around the edge of the ramekin and invert it onto a plate to remove the panna cotta from the ramekin.  Arrange some berries around the plate and serve immediately.

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