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Instructions |
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Lightly grease the ramekins- Spray the ramekins with cooking
spray then use a paper towel to wipe out most of the oil leaving
only a light residue.
Bloom the gelatin- Pour the milk into the saucepan and sprinkle
the powdered gelatin evenly over top. Let soften for 5 min or
until the surface of the milk is wrinkled and the gelatin grains
look wet and slightly dissolved.
Dissolve the gelatin over low heat- Set the saucepan over low
heat and warm the milk gently stirring or whisking frequently.
The milk should get hot, but not so hot that you can't leave your
finger in the pot for a few seconds. The gelatin will dissolve
quickly as the milk warms it melts at body temperature so this
step should go quickly.
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Check to make sure the gelatin is dissolved- After about 2
minutes of warming, rub a bit of the milk between your fingers to
make sure its smooth. Or dip a spoon in the milk and check the
back for distinct grains of gelatin.
Dissolve the sugar- Stir the sugar into the milk and continue
warming until it dissolves as well. It shouldn't take more than 5
min total to dissolve both the gelatin and sugar. Again, never let
the mixture boil
Whisk in the cream and flavorings- Remove the saucepan from
the heat. Whisk in the cream vanilla and a pinch of salt.
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Pour into the ramekins and chill- Divide the mixture evenly
between the ramekins and put in the refrigerator to chill. If
serving straight from the cups without unfolding, chill for 1 to 2
hours. If you want to unfold the panna cotta, chill for at least 4
hours or overnight.
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Prepare to unmold- Fill a large bowl partway with warm to hot
water. Wipe a dessert plate with a damp paper towel (a damp
plate lets you reposition the panna cotta more easily if it doesn't
fall in the right spot).
Release the panna cotta edge from the cup- Run a thin knife
around the sides of a ramekin. Don't slide the knife all the way
into the cup, just release the top edge of the pudding from the
edge of the cup. Dip the ramekin in the warm water up to its rim
and hold it there for 3 secs.
Unmold on a plate- Invert the ramekin over the plate and shake
gently to help the panna cotta fall out on the plate easily. (if it
does not, return to the warm water bath in increments of 2 secs)
Reposition on the plate if desired. Serve immediately or
refrigerate, lightly covered for up to 5 days. The gelatin gets
stronger as it sits, so this will be a bit rubbery by days 4 of 5,
but you can mitigate this by letting the panna cotta sit at room
temp for 30 min.
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Originally Submitted
6/30/2015
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