I still
cannot believe that panna cotta can be this
easy to make. Seriously, someone pinch me.
R loves panna
cotta and orders it whenever he can. Of late, after a few disappointments where
we were served more of a custard pudding rather than actual creamy panna cotta,
he had been pestering me to make it – accompanied by the usual flatteries of
how I am the best baker/ cook he knows etc. J
Somehow,
without ever looking up the recipe, I always thought that the recipe (not
taste) would be more like a custard and involve tedious amounts of time over
the stove while cooking eggs with sugar. Note to self: do not assume and check
facts first.
I don’t think
this took me more than 5 minutes to make, setting aside the time for the gelatine
of course. It super easy (did I mention
that already) and I made a healthier version by swapping half the full cream
with whole milk. I also infused the cream and milk with lavender flowers (make
sure you buy the edible version else it may taste like soap!). I added a few
drops of honey on top after it had set but realized that it did not need the
additional sweetness. I grated some lemon zest on top and added a few toasted
almonds. I liked it but R said it made the panna cotta too busy.
This was not
the perfect panna cotta by any means and my search is still on. However, let’s see if the
following changes yield up better results the next time:
1. Use full cream instead of half cream
and half milk
2. Less sugar and more honey
3. Berry compote instead of lavender
4. Strain out the lavender flowers after
infusing
5. Chocolate panna cotta?
6. Make plain panna cotta with more
vanilla
Panna Cotta (inspired by David Lebovitz)
Makes 8 - 12 servings depending on the size of your cups
·
Ingredients
- 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
- 1 teaspoon lavender flowers
- 2 packets powdered unflavored gelatin (about 4 1/2 teaspoons
- 6 tablespoons (90ml) cold water
1.
Heat the heavy cream or half-and-half and
sugar in a saucepan . 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. Add lavender flowers. Cover, and let infuse for 30 minutes. Remove the bean and flowers, then rewarm the
mixture before continuing.)
2.
Lightly oil eight custard cups with a neutral-tasting oil (I used silicone muffin cups - it makes it easier to unmold).
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.
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.
