Panna Cotta
Serves: 6
Hal Herzog
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Sugar1.5 tsps
Gelatin (1/2 packet)Directions:
1
Heat cream with sugar, simmering for 15 minutes
2
Sprinkle gelatin over 2 tablespoons of cream
3
Remove simmered cream from heat and add gelatin mixture, stirring to dissolve
4
Pour 1/2 cup of this new mixture into four lightly-oiled metal molds and refrigerate for 4-6 hours
5
Dip mold in hot water and run a knife around the edge; unmold panna cotta onto individual serving dishes
6
Serve each with 1-2 tablespoons sauce, either fruit puree, sweetened fruit or chocolate sauce
7
(Osteria Giusti uses saba — grape must cooked for 12 hours until thick — not worth attempting without a source of wine-grape must
8
) Heat cream with sugar, simmering for 15 minutes
9
Sprinkle gelatin over 2 tablespoons of cream
10
Remove simmered cream from heat and add gelatin mixture, stirring to dissolve
11
Pour 1/2 cup of this new mixture into four lightly-oiled metal molds and refrigerate for 4-6 hours
12
Dip mold in hot water and run a knife around the edge; unmold panna cotta onto individual serving dishes
13
Serve each with 1-2 tablespoons sauce, either fruit puree, sweetened fruit or chocolate sauce
14
(Osteria Giusti uses saba — grape must cooked for 12 hours until thick — not worth attempting without a source of wine-grape must)