08 December 2011

Vatican City


Panna Cotta
-1/3 C. skim milk
-1 (.25 oz) envelope unflavored gelatin
-2 1/2 C. heavy cream
-1/2 C. white sugar
-1 1/2 tsp vanilla extract
-fresh fruit, chocolate... other desired toppings...


1) Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2) In a saucepan, stir together the heavy cream and sugar, and set
over medium heat. Bring to a full boil, watching carefully, as the
cream will quickly rise to the top of the pan. Pour the gelatin and
milk into the cream, stirring until completely dissolved. Cook for one
minute, stirring constantly. Remove from heat, stir in the vanilla and
pour into six individual ramekin dishes.
3) Cool the ramekins uncovered at room temperature.
4) When cool, cover with plastic wrap, and refrigerate for at least 4
hours, but preferably overnight before serving.


Source: http://allrecipes.com/recipe/panna-cotta/Detail.aspx

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