PANNA COTTA
6 servings
Italian panna cotta is a rich but light, smooth gelatin cream. For a panna cotta with little flecks of vanilla bean dispersed throughout, rather than concentrated on the bottom, refrigerate the panna cotta mixture until it has the consistency of unbeaten egg whites, then give it a good stir and divide among the molds. Like custard, panna cotta invites experimentation and you may flavor it in a variety of ways (see Flavorings for Custard Bases). If desired, substitute 1 cup buttermilk for the whole milk, but stir it in along with the vanilla. Buttermilk will curdle if heated.
Lightly oil six 4- to 6-ounce custard cups or ramekins. Pour into a small bowl:
- 3 tablespoons cold water
Sprinkle over the top:
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
Let stand for 5 minutes to soften. Meanwhile, combine in a saucepan:
- 1 ½ cups heavy cream
- 1 cup whole milk
- ½ cup sugar
- (1 vanilla bean, split lengthwise, seeds scraped into the pan)
Bring to a boil, stirring, over medium-high heat. Remove from the heat and remove the vanilla bean, if using. Add the softened gelatin and stir for 1 minute until completely dissolved. Stir in:
- 1 teaspoon vanilla, if not using vanilla bean
- (½ teaspoon almond extract)
Pour into the prepared cups and refrigerate until firmly set, about 4 hours. If not serving at once, press plastic wrap directly onto the surface of each cream and refrigerate for up to 3 days. Unmold onto plates and serve with:
- Kumquat Compote or sliced fresh fruit and/or fruit sauce