Italian Panna Cotta
{MP 15 Ward Cookbook}
{MP 15 Ward Cookbook}
This might just be a new favorite dessert. It is so much less intimadating than I had expected, sets up well and quickly and is an elegant dessert.
2 cups whipping cream
1 envelope gelatin
1/2 cup sugar
1/2 cup milk
8 oz. sour cream
1/2 tsp vanilla extract
Mixed berries
Fresh mint sprigs (garnish)
In a medium saucepan, heat the cream and sugar until just warmed through but not boiling ( I guess you could boil it, but your cream would be icky icky). In a small bowl, combine the milk and gelatin until the gelatin has "bloomed"/softened, about 5 minutes: you'll know when it's bloomed. Stir the gelatin mixture into the cream one, and whisk in sour cream and vanilla (make sure you whisk the sour cream really well, or else it will look like your panna cotta has mysterious white dots if not whisked properly. Who wants to eat that? blech..). Pour into 8 ramekins and refrigerate for at least two hours, allowing gelatin to set up. Top with fresh fruit and mint and talk in exaggerated Italian when eating.
2 cups whipping cream
1 envelope gelatin
1/2 cup sugar
1/2 cup milk
8 oz. sour cream
1/2 tsp vanilla extract
Mixed berries
Fresh mint sprigs (garnish)
In a medium saucepan, heat the cream and sugar until just warmed through but not boiling ( I guess you could boil it, but your cream would be icky icky). In a small bowl, combine the milk and gelatin until the gelatin has "bloomed"/softened, about 5 minutes: you'll know when it's bloomed. Stir the gelatin mixture into the cream one, and whisk in sour cream and vanilla (make sure you whisk the sour cream really well, or else it will look like your panna cotta has mysterious white dots if not whisked properly. Who wants to eat that? blech..). Pour into 8 ramekins and refrigerate for at least two hours, allowing gelatin to set up. Top with fresh fruit and mint and talk in exaggerated Italian when eating.
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