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 Panna Cotta (Italian cooked cream) | Status Approved | | Name |  Panna Cotta (Italian cooked cream) | | Category | Desserts, Italian | | Serves/Yields | 4 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 30 minutes plus chilling time | | Cook Time | 10 minutes | | Introduction | | The traditional Italian Panna Cotta has an intense vanilla flavor and according to Guido, needs nothing more than a good glass of wine to go with it. It can be flavored many ways, molded in one large mold (I would double the recipe) and garnished with fresh fruit. Either way it's a quick and cool, creamy dessert thats sure to impress your family or guests. | | Ingredients | | Nonstick vegetable oil spray
1 tablespoon plus 1/3 cup milk (do not use low-fat or nonfat)
1 1/4 teaspoons unflavored_gelatin
1/4 cup granulated_sugar
1 3/4 cups whipping_cream
1/2 vanilla_bean, split lengthwise
| | Directions | | Step: 1 | Spray four 3/4-cup custard cups with vegetable oil spray.
Pour 1 tablespoon milk into small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes.
| | Step: 2 | Combine cream, 1/4 cup sugar and 1/3 cup milk in heavy medium saucepan. Scrape in seeds from the vanilla bean and add the pod also. Bring to a boil over medium heat, stirring often. Remove from heat. Add gelatin mixture and stir until melted. Strain mixture into large glass measuring cup, this is an important step as it ensures a smooth, silky dessert. Pour into custard cups, cover and chill overnight. | | Step: 3 | To unmold, dip custard cups or mold, briefly in boiling water that has been poured into a shallow pan. If the Panna Cotta doesn't slip out when inverted,run a small sharp knife around sides of cups to loosen custards. Invert custards onto plates. Garnish as desired.
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Time submitted: Saturday, June 11. 2005 at 07:33:36 Contributed By: Kate
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