Tuesday, May 27, 2014

Panna Cotta

Mai, Paul, and I were recreating the Balthazar Steak Au Poivre at their home, and I was on dessert duty. We wanted something light and easy to make with the ingredients we already had sitting around. Mai found this panna cotta recipe and we decided to give it a try. So easy! In fact, it makes me wonder what restaurants are doing wrong - I can't really remember when I have been impressed with panna cotta I've had for dessert when dining out. I think this recipe is a good choice for summer dinner parties because of the minimal prep time or fancy ingredients required. Bon appetit! 

Panna Cotta, recipe from David Lebovitz

Serves 4 

  • 2 cups heavy cream
  • 1/4 cup sugar
  • 1 tsp. vanilla extract or 1 vanilla bean pod
  • 1 packet of powdered gelatin
  • 3 tbsp. cold water 

In a saucepan, heat the heavy cream and the sugar over medium heat. Once the sugar has dissolved, remove from heat and stir in the vanilla extract. If you are using a vanilla bean, scrape the pod into the mixture, along with the bean, and let it infuse for about 30 minutes in the fridge. Remove the pod and rewarm the mixture before continuing with the recipe. 

Lightly oil four ramekins with something like butter or pam. 

In a medium sized bowl, add the water and sprinkle in the gelatin and let it sit for 5-10 minutes. Add in the warm heavy cream mixture and stir until the gelatin is fully dissolved. 

Pour the mixture into the prepared ramekins. Place in the refrigerator for at least 2 hours to chill and solidify. We ate our panna cotta straight out of the ramekin, but to serve, you can run a knife along the outside of the ramekin and flip it onto a plate. Serve by itself or with a berry compote. 

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