Panna Cotta November 26 2014

 

 

Welcome back! This week we're proud to feature David Lebovit's Perfect Panna Cotta.  I think this is an ideal dessert for Thanksgiving because you can prepare it in advance! Maybe it's not traditional, but it's definitely worth a try.
Here's the recipe below:
  • 4 cups (1l) heavy cream (or half-and-half)
  • 1/2 cup (100g) sugar
  • 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
  • 2 packets powdered gelatin (about 4 1/2 teaspoons)
  • 6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

 

 

Looking to save a penny or two this Thanksgiving? Luckily, this recipe doesn't need very many ingredients.

 

 

To begin, I heated up the heavy cream and sugar in a saucepan. I didn't necessarily want it to boil, but it needed to be hot enough for the sugar to melt into the mixture. 

 

 

With all that sugar heated up, I was ready for the best step of all: 

 

  

Mixing in the Mexican vanilla! It smelled so good. What a treat! If you have a sweet tooth like I do, put in a little extra. You know, just in case.

 

  

Next I got the gelatin ready. If you haven't used gelatin before, it isn't that friendly. Don't just pile it all in the same spot. It doesn't mix. Instead, try sprinkling it evenly over the entire area of the water.  

 

 

I opted for fancy glasses instead of regular bowls. That way I can just serve them up right away. Don't they look great? 

 

 

After the big pour, these guys are ready to chill for the next three or so hours. Apparently I have portion control issues, so these ended up a little full. A more realistic serving would be about half of the glass. 

 

I didn't have fruit to put on this, but I did drizzle some honey on it. That sweetened it up perfectly for me! I'm excited to share these at Thanksgiving this year. 

 

 

What are your favorite Thanksgiving Recipes? 

Did you try anything new for this year? How did everyone like it?

 

 

 

About the Author: Carey McComas is a baking enthusiast and guest blogger. She is currently a student at the University of Utah. In her own time she dabbles in short narrative pieces and poetry. She does the bulk of her online work in social media marketing.