"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Panna Cotta Recipe

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This recipe for Panna Cotta, by , is from The McSweet Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elizabeth Frohlich
Added: Saturday, October 4, 2008


1 envelope unflavored gelatin (~2 tsp.)
2 T. water
1/2 c. milk
2 1/2 c. heavy cream
1/2 c. sugar
1 vanilla bean or 2 tsp. pure vanilla extract
fresh berries
fresh mint

In a very small saucepan sprinkle gelatin over water and let stand about 1 min to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.

In a large saucepan, combine heavy cream, milk, and sugar. Add vanilla. If using a vanilla bean, slice lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let boil), whisking occasionally until sugar has completely dissolved. Remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk completely to dissolve the gelatin.

Strain into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. Note: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a smooth dessert. Refrigerate at least 3 hrs or overnight.

To unmold from ramekins, dip bottom of each ramekin briefly in a pan of hot water. Run a thin knife around edge to loosen custard and invert onto plates. Top with berries of your choice and mint.




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