Panna Cotta

Panna Cotta is one of my favorite childhood deserts. It is a cold Italian dessert that literally means "cooked cream". It contains only a few ingredients; cream (and/or milk), sugar, and vanilla that are set with gelatin. This beautiful ivory colored, custard-like pudding has a rich flavor and silky smooth texture that takes just minutes to prepare. This is the perfect dinner party dessert as it is can be made ahead, is well suited for individual servings, and is stunning to look at. Typically Panna Cotta is served with berries, poached fruit, or a chocolate or fruit sauce. And while I have removed each Panna Cotta from their molds, it isn't necessary, especially if you are using pretty cups or wine glasses.

Panna Cotta

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold milk

2 1/4 cups (540 ml) heavy whipping cream

1/2 cup (60 grams) confectioners' (icing or powdered) sugar

1/2 teaspoon pure vanilla paste or pure vanilla extract

To start, grease six small (3/4 - 1 cup) (180 - 240 ml) custard cups, ramekins, or individual molds with melted butter or almond oil. Place the gelatin and cold milk in a small bowl and let this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture and vanilla. Stir until the gelatin has completely dissolved. If necessary, return the saucepan to the stove and stir over low heat until you no longer see any gelatin particles.

Pour the cream into the prepared molds and place in the refrigerator to chill for 2-4 hours, or until set. The Panna Cotta can be made one to two days before serving.

To Unmold: Dip the molds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh berries or a fruit sauce.

Makes 6 individual servings.