Panna Cotta Recipe - Cooking Index
Panna Cotta Recipe - Cooking Index
| 1 | Unflavored gelatin - (abt 1 tbspn) | |
| 2 tablespoons | 30ml | Cold water |
| 2 cups | 474ml | Heavy cream |
| 1 cup | 237ml | Half-and-half |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 1 1/2 teaspoons | 7.5ml | Vanilla extract |
| Raspberries - for garnish |
In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
In a large saucepan bring cream, half-and-half, and sugar just to a boil over moderately-high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among 8 heart shaped ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
Dip ramekins, 1 at a time, into a bowl of hot water for 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate. Garnish with raspberries.
This recipe yields 8 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9639) - from the TV FOOD - NETWORK
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