Panna Cotta Basic Recipe

• $10.00
• 1 mg
• Pastrychefonline.com

This method seems a little fussy, but it will yield a very creamy, rather than slick, panna cotta. The mixture will also be thick enough that any vanilla bean specks will be suspended and won't sink to the bottom. When served, you can always tell if the panna cotta mixture was too warm or too thin when molded because there will be tons of little black specks on the top, which used to be the bottom. Not pretty. This won't hurt the flavor, but if you're going to make a simple dessert, and panna cotta is, than you might as well make it as perfect as possible. Italy’s answer to pudding, panna cotta means cooked cream. Unlike a true custard that is thickened with eggs, panna cotta gets its “set” from gelatin. At its simplest, it is sweetened cream stabilized with gelatin, but you can jazz it up with zests or spices.