Classic Panna Cotta

REAL AND NAUGHTY PANNA COTTA

Here is something NOT to give to your small babies! It’s all about parents and their naughty desires.

If you are not going out New Year’s Eve, treat yourself to a simple but simply divine dessert that evening.

When my husband and I met in London 6 years ago, our first real date night was at this cute authentic Italian restaurant in Notting Hill called Osteria Basilico. That night we had the best panna cotta on earth and ever since then always ordering it in restaurants became a tradition.

Until a few days ago, I didn’t know that it was so easy to make it at home! It is a pretty naughty desert in terms of calories (fat and sugar) but it’s so delicious so we splurged.

Soren didn’t have it. One day though.

The dark stuff you see on the top is the natural vanilla powder that settled on the bottom of the ramekin and appeared on top when I flipped it. The recipe called for vanilla extract which I didn’t have.

Recipe from Epicurious.com

INGREDIENTS:

1 envelope unflavored gelatin
2 tbsp cold water
2 cups heavy cream
1 cup half and half
1/3 cup sugar
1.5 tsp vanilla extract

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METHOD:

1. In a very small saucepan sprinkle gelatin over water and let stand 1 minute. Heat gelatin mixture over low heat until it’s dissolved. Remove from heat.

2. In a large saucepan bring cream, half and half, and sugar to boil over medium heat, stirring.

3. Remove pan from heat and stir in gelatin mixture and vanilla. Divide mixture among eight ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours in the fridge. Better overnight.

4. When serving, dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a knife around edge and invert ramekin onto center of a small plate.

WHAT’S YOUR FAVORITE NAUGHTY DESERT?

Classic Panna Cotta

 

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Here is something NOT to give your small babies! It's all about parents and their naughty desires. If you are not going out New Year's Eve, treat yourself to a simple but simply divine dessert that evening.

Author: Natasha

Recipe type: Dessert

Cuisine: Italian

Ingredients

• 1 envelope unflavored gelatin
• 2 tbsp cold water
• 2 cups heavy cream
• 1 cup half and half
• ⅓ cup sugar
• 1.5 tsp vanilla extract

Instructions

1. In a very small saucepan sprinkle gelatin over water and let stand 1 minute. Heat gelatin mixture over low heat until it's dissolved. Remove from heat.
2. In a large saucepan bring cream, half and half, and sugar to boil over medium heat, stirring.
3. Remove pan from heat and stir in gelatin mixture and vanilla. Divide mixture among eight ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours in the fridge. Better overnight.
4. When serving, dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a knife around edge and invert ramekin onto center of a small plate.

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