Panna Cotta
Panna cotta is a classic Italian cream dessert that needs only five ingredients and almost no hands-on time. This version uses just three-quarters of a teaspoon of gelatin for two cups of cream, so the result stays soft and barely holds together instead of turning rubbery. A pinch of salt sharpens the vanilla, and the plain base takes well to fruit, port or even balsamic vinegar.
Instructions
Sprinkle the gelatin over 1 Tbsp of the cream, taken from the 2 cups, and leave it for about 5 minutes until it softens and swells.
Put the rest of the cream in a medium saucepan with the sugar, vanilla and salt. Set it over medium heat and stir now and then.
Keep heating until the sugar has dissolved and tiny bubbles form around the edge of the pan. Take the pan off the heat at that point.
Add the softened gelatin to the hot cream and stir until no grains or streaks remain and the mixture looks smooth.
Pour the mixture into small ramekins. Refrigerate them for at least 4 hours, or overnight, until the cream is set.
Serve the panna cotta with fresh fruit, a drizzle of balsamic vinegar, a splash of port, or a sweet sauce.
Make it personal.
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