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Panna Cotta

Time 20 minutes
Yields Serves 5
Panna Cotta
(Los Angeles Times)
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Italian panna cotta (cooked cream) is just the type of recipe that we home cooks look for, a recipe that is versatile, very simple and, of course, very good. This delicate, silky cream is a perfect example of what I mean; it’s as easy to make as a piece of toast.

I have tested this recipe several times to get the right texture, flavor and sweetness. You can change these amounts to suit your palate; that is what’s great about cooking at home.

Serve it with sliced fruit, berries, a little caramel sauce or chocolate sauce or alone with a crisp cookie.

1

Pour the cold water into a small cup and stir in the gelatin. Let it stand for 5 minutes. It will become firm.

2

Place the milk, cream, salt and sugar in a small saucepan. Turn the heat to medium and stir often. Heat the mixture until a small ring of bubbles appears around the inside edge of the pan. You need to stand right there and watch carefully. This process takes only a couple of minutes, and sometimes you will notice a little steam rising from the milk mixture. Don’t let it boil.

3

Remove the pan from the heat. Add the gelatin mixture and vanilla, and stir until the gelatin completely dissolves. Pour the custard into serving cups. I like to use 1-cup glass containers; each holds 2/3 cup custard. Let the custard cool a little, then cover each cup with plastic wrap and refrigerate 4 to 6 hours before unmolding to serve.