Here is a recipe for a super easy dessert that is an Italian classic. It is essentially Jello, but has a creamier, softer, pudding like consistency.
Vanilla Bean Panna Cotta (recipe from The Joy of Cooking)
Mix one envelope (2 1/4 teaspoons) of unflavored gelatin
with 3 Tablespoons of cold water and set aside.
In a small sauce pan mix together
1 1/2 Cups Heavy Whipping Cream
1 Cup Whole Milk
1/2 Cup Sugar
1 Vanilla Bean* (Split Lengthwise and seeds scraped, add all to the pan)
*You can substitute 1 teaspoon of vanilla extract but do not add it until after you add the gelatin later.
Bring this mixture to a boil over medium heat.
When the mixture comes to a boil remove it from the heat and take out the vanilla bean.
Stir in gelatin until completely dissolved.
Add the vanilla extract if you did not use a vanilla bean.
Pour in to lightly oiled or sprayed 4-6 oz custard cups or ramekins and refrigerate for around 4 hours. If you are not going to serve them right away after they set then press plastic wrap onto the surface of each cream to prevent a skin from forming on them. These will keep in the fridge for 3 days.
To serve simply run a knife around the edge and turn out onto a plate.
I served mine with fresh strawberries and blackberries with a drizzle of balsamic vinegar reduction.
Here is a pic.
There are many different versions of this simple dessert that you can make.
I have made chocolate, pumpkin, raspberry, peach, etc..
I hope you guys try this out sometime. It would make a good ending to all those Italian throwdown entries you are going to be sending me :P
Thanks for looking.
Brad
Vanilla Bean Panna Cotta (recipe from The Joy of Cooking)
Mix one envelope (2 1/4 teaspoons) of unflavored gelatin
with 3 Tablespoons of cold water and set aside.
In a small sauce pan mix together
1 1/2 Cups Heavy Whipping Cream
1 Cup Whole Milk
1/2 Cup Sugar
1 Vanilla Bean* (Split Lengthwise and seeds scraped, add all to the pan)
*You can substitute 1 teaspoon of vanilla extract but do not add it until after you add the gelatin later.
Bring this mixture to a boil over medium heat.
When the mixture comes to a boil remove it from the heat and take out the vanilla bean.
Stir in gelatin until completely dissolved.
Add the vanilla extract if you did not use a vanilla bean.
Pour in to lightly oiled or sprayed 4-6 oz custard cups or ramekins and refrigerate for around 4 hours. If you are not going to serve them right away after they set then press plastic wrap onto the surface of each cream to prevent a skin from forming on them. These will keep in the fridge for 3 days.
To serve simply run a knife around the edge and turn out onto a plate.
I served mine with fresh strawberries and blackberries with a drizzle of balsamic vinegar reduction.
Here is a pic.
There are many different versions of this simple dessert that you can make.
I have made chocolate, pumpkin, raspberry, peach, etc..
I hope you guys try this out sometime. It would make a good ending to all those Italian throwdown entries you are going to be sending me :P
Thanks for looking.
Brad
