RECIPE FOR ITALIAN PANNA COTTA

Iingredients

1 packet (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) icing or castor sugar
1 Vanilla pod or1/2 teaspoon pure vanilla extract. (not Essence)

Method

To start, grease six small cups, ramekins, or small wine glasses 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.
Split the vanilla pod open length-wise and scrape all the seeds out. Use the seeds, not the pod!

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.

To Unmold: Dip the molds into hot water for a few seconds and then invert the Panna Cotta onto a plate.

Panna Cotta is traditionally served with fresh berries, but I prefer figs and honey.