If you’re looking for a light, fresh, summery dessert that takes only minutes of active cooking time, go no further. Panna cotta fits the need for an impressive sweet ending to any meal. No one needs to know how easy it is to make. Buy all organic and fresh to make it the sweetest treat ever.
Like our malabi and geranium cream recipes, Panna Cotta satisfies the desire for a cool, creamy, light confection, especially after a hearty meal when cake seems too heavy an offering. Surround the delicate pudding with sliced peaches or plums or figs. It’s summer, let’s celebrate.
Organic, Vanilla Panna Cotta
4 Servings
Ingredients:
1/4 cup cold milk
2-1/4 teaspoons powdered gelatin (7 grams)
2 cups – 480 ml. heavy cream
1/4 cup white sugar
1 vanilla bean or 1 teaspoon vanilla extract
Pour the cold milk into a bowl. Sprinkle the gelatin evenly over the surface of the milk. Don’t let clumps form. Allow 10 minutes for the gelatin (fish, pork or vegan) to soften. Don’t use pork gelatin if you are keeping kosher or halal.
Split the vanilla bean in half the long way.
Pour the cream and sugar into a saucepan. Scrape the vanilla seeds into the cream mixture and add the vanilla bean. Bring the mixture to a boil over medium heat, stirring.
Remove the cream from the heat when the sugar dissolves. Remove the vanilla bean.
Stir the gelatin in and whisk until it dissolves. The cream should be smooth. If the gelatin hasn’t dissolved, return the saucepan to low heat and stir until it does. Remove from the heat before the cream boils.
Pour the cream into 4 ramekins. Chill for 4 hours to set the panna cotta.
Serve from the ramekins, topped with fruit puree or berries; or turn each onto a serving plate to garnish with sliced fresh fruit. If the puddings stick, dip the bottoms in hot water for a few seconds and slip a knife blade between the panna cotta and the ramekin to help release it.
The recipe can be doubled or even tripled without further adjustment.
Author: Miriam Kresh
Miriam Kresh is an American ex-pat living in Israel. Her love of Middle Eastern food evolved from close friendships with enthusiastic Moroccan, Tunisian and Turkish home cooks. She owns too many cookbooks and is always planning the next meal. Miriam can be reached at miriam (at) greenprophet (dot) com.
