Ingredients for 4 portions
2 ½ cups of heavy cream
4 tbs of sugar or Splenda
½ cup of milk
2 tsp of unflavored gelatin
1 tsp of vanilla extract
Dissolve the gelatin in the milk and let it stand for at least 2 minutes. Pour the cream in a saucepan with the sugar and cook it on medium heat, stirring constantly with a wooden spoon, until the sugar is dissolved and tiny little bubbles begin to appear on the pan edges. Turn off the heat, add the milk and gelatin mix and stir until you get a creamy mixture. Add the vanilla and stir. Split the mixture into four ramekins or, as I did, in martini glasses. Cover the glasses and refrigerate the panna cotta for at least four hours. Serve with fruit coulis, fresh fruit or both and enjoy it!
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