PANNA COTTA
| 1 |
CUP |
Whole milk |
| 2 3/4 |
TSP |
Gelatin |
| 3 |
CUP |
Heavy Cream |
| 2 |
TSP |
Vanilla extract |
| 6 |
TSP |
Sugar |
| |
|
Salt |
| |
|
Fresh fruit |
1. Pour the milk into a medium saucepan; sprinkle the surface evenly with the gelatin and let stand 10 minutes. Meanwhile, turn about 32 ice cubes into a large bowl; add 4 cups cold water and set aside. Pour the cream into a large cup, add vanilla and set aside.
2. Set 8 (4-ounce) ramekins on a baking sheet.
3. Heat the milk and gelatin mixture over high heat, stirring onstantly, until the gelatin is dissolved and the mixture registers 135 degrees on a instant-read thermometer, about 1 1/2 minutes. Turn off the heat, add the sugar and salt; stir until dissolved, about 1 minute.
4. Stirring constantly, slowly pour the cream with vanilla into the saucepan containing the milk, then transfer the mixture to a medium bowl and set the bowl over the ice water bath. Stir frequently until the mixture thickens to the consistency of eggnog and registers 50 degrees on an instant-read thermometer, and 10 minutes. Strain the mixture into a large sheet with plastic wrap, making sure the plastic does not mark the surface of the cream; refrigerate until just set, about 4 hours.
5. To serve, spoon some fresh fruit (such as strawberries, raspberries and blueberries) onto each serving and serve immediately.
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