PANNA COTTA

SERVES 5

1/3 CUP COLD WATER
2 TEASPOONS UNFLAVORED GELATIN
(TYPICALLY 1 PACKET)
2 & 2/3 CUPS HEAVY WHIPPING CREAM
1/8 TSP. SALT
2 ½ TSP. VANILLA
1/4 CUP SUGAR

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ADD GELATIN INTO A SMALL CUP CONTAINING THE 1/3 CUP COLD WATER.  MIX WELL.

LET STAND IN THE REFRIGERATOR FOR 5 MINUTES UNTIL IT BECOMES FIRM.

ADD CREAM TO A MEDIUM SAUCE PAN AND ADD THE SALT AND SUGAR.

TURN TO MEDIUM HEAT AND STIR OFTEN.

HEAT THE MIXTURE UNTIL TINY BUBBLES BEGIN TO APPEAR AROUND THE INSIDE EDGE OF THE PAN.

THIS PROCESS TAKES ONLY A FEW MINUTES, SO STAY BY THE STOVE.

WHEN STEAM BEGINS TO RISE REMOVE THE PAN FORM THE HEAT.

BE CAREFUL NOT TO LET THE MIXTURE BOIL

IMMEDIATELY ADD THE GELATIN MIXTURE AND THE VANILLA.

STIR UNTIL THE GELATIN IS COMPLETELY DISSOLVED.

POUR INTO CUSTARD OR DESSERT CUPS.

YOU CAN MEASURE 2/3 CUPS OF LIQUID INTO EACH OF 5 DESSERT CUPS.

ALLOW THE MIXTURE TO COOL AND THEN COVER EACH CUP WITH A CIRCLE OF PLASTIC WRAP OR WAXED PAPER.  THIS PREVENTS A “SKIN” FROM FORMING ON THE MIXTURE.

REFRIGERATE 4 TO 6 HOURS.

YOU CAN ENJOY FROM  THE SPECIAL DESSERT CUP OR UNMOLD ONTO A SMALL DESSERT PLATE.

TRADITIONAL PANNA COTTA IS SERVED PLAN.

YOU MAY WANT TO UNMOLD OVER A SMALL DRIZZLE OF BERRY COULIS ON A DESSERT PLATE OR GO REGGIO EMILIA STYLE AND DRIZZLE WITH AUTHENTIC ACETO BALSAMICO