I can’t stop thinking about panna cotta.
Here are some recipes:
From The Splendid Table:
Cook to Cook: use organic cream if possible and be sure the sour cream contains only cream and culture, no other additives. This recipe unmolds with a soft, creamy finish. For a firmer panna cotta, increase the gelatin to 1 3/4 teaspoons.
- 1 1/2 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 3 cups heavy whipping cream
- 1/2 cup (3 1/2 ounces) sugar, or more to taste
- Pinch of salt
- 1 1/2 teaspoons vanilla extract
- 1 cup (8-ounce container) sour cream
- Optional Topping: 2 cups pitted fresh cherries, strawberries, raspberries, or sliced peaches or pears or 1 1/2 to 2 tablespoons artisan-made balsamic vinegar or 2 to 3 tablespoons Saba syrup or Vin Cotto
1. Sprinkle the gelatin over the cold water. Let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat. Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
2. Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 2/3 -cup ramekins, custard cups, or coffee cups with cold water. Fill each one three-quarters full with the cream. Chill 4 to 24 hours.
3. To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or Saba.
Mario Batali’s recipe for Panna Cotta with Strawberries & Balsamic Vinegar: (though I like mine with honey & walnuts)
2 tablespoons water
1 1/4 teaspoons unflavored gelatin
2 cups whipping cream
1 1/4 cups plain goat’s-milk or whole-milk yogurt
1 teaspoon vanilla extract
1/2 cup sugar
2 1-pint baskets strawberries, hulled, thinly sliced
3 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon freshly ground black pepper
For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.
Makes 6 servings.
chef Mario Batali
There are actually a bunch of recipes for panna cotta, but most of them seem to be rather time-consuming. Hmm…maybe I can persuade my sister to do this instead?