It's no secret that two of my most favorite desserts in the world are Crème Brûlée and Panna Cotta. I do love any rich, fattening and indulgent dessert!
I am an old hand at making Crème Brûlée. I suppose I am an old hand at eating Panna Cotta.
Last week I was out to dinner with my friend Linda. As we were sharing a Panna Cotta for dessert, we couldn't help wondering what exactly was in this divine concoction.
Last week I was out to dinner with my friend Linda. As we were sharing a Panna Cotta for dessert, we couldn't help wondering what exactly was in this divine concoction.
So, to that end, I decided to do some investigating.
I learned that Panna Cotta translated from Italian into English means
"Cooked Cream".
I read that a good Panna Cotta , "should wobble like a Rubenesque woman wearing 5 inch heels". I believe this statement is attributed to Matt Preston, food journalist and restaurant critic.
Hmmmm....could I do this.....why not?
After all, I can make Crème Brûlée and that is more difficult.
Start with 4 cups of heavy cream. Pour it into a saucepan with a half of a cup of sugar.
Heat until warm and the sugar dissolved. Remove from heat and stir in 1 and 1/2 teaspoons of vanilla.
Take 4 teaspoons of unflavored gelatin and sprinkle it over 6 tablespoons of COLD
water. Let it sit for 4 or 5 minutes.
You might actually start with this step although I didn't.
Next pour your very warm cream and sugar mixture into the gelatin and water mixture.
Stir until gelatin is dissolved.
Use a light oil to oil the cups and
pour the mixture into tea cups and refrigerate for 3 to 4 hours.
When you are ready to serve, run a sharp knife around the edge of your tea cup. Shake it gently loose from the cup.
Make a raspberry sauce with raspberries and sugar. Sieve the seeds out and pour over your
Panna Cotta.
Yes folks, it really IS this easy
and utterly delicious.
Wow! I can't wait to try this one.
ReplyDeleteDid yours wobble like a Rubenesque woman?