Friday, January 13, 2006
I had some left over thickened (heavy/double) cream in the fridge and decided to make another Italian dessert.
I hardly eat Panna Cotta but I do appreciate the smooth slickness of it. It's really creamy and ever so sinful but hey, since when am I someone who cared about the calories? So anyway, I went to consult my trusty Williams-Sonoma Italian cookbook and decided to make some of this dessert myself. You can serve it with strawberries (combine 3 cups of the fruit with 3 tbsp sugar and 1 tsp orange zest, cook over low heat about 3-5 minutes, let cool and refrigerate for up t o6 hours) or do as I do, eat it with some jam. Yes I was too lazy to make the strawberry syrup and all.
I didn't have any ramekins so I used a small glass cup.
This is how it looks like, unmolded. Okay I know it doesn't look that chic. Hey I don't have any ramekins. Wait till I get me some, I'll make this again, together with the strawberries. haha. anyway, I finished one serving myself. I feel rather full now... and I haven't had dinner yet! Oops.
2 and 1/2 tsps unflavoured powdered gelatin
2 and 1/2 cups (20 fl 0z/625 ml) heavy (double) cream
1/2 cup (4 fl oz/125 ml) whole milk
1/3 cup (3 oz/90 g) sugar
pinch of salt
1 tsp vanilla extract (essence)
In a small bowl, sprinkle the gelatin over 3 tbsps cold water and stir to blend. Let stand until the gelatin is softened, about 5 minutes.
Pour the cream and milk into a large saucepan. Add the sugar and salt, place over medium heat, and heat, stirring to dissolve the sugar, until bubbles appear along the edge of the pan. Stir in the gelatin mixture and remove from the heat. Set aside to cool slightly, stirring occasionally, about 10 minutes. Stir in the vanilla. Divide among six 3/4 cup (6 fl 0z/180 ml) ramekins. Cover and refrigerate for at least 6 hours or up to overnight.
Makes 6 servings
From Williams-Sonoma Italian Cookbook