I'VE BEEN ON A TUSCAN KICK THIS MONTH. Already I've made Cecina -- a naturally gluten-free Tuscan flatbread, as well as some lemon-rich Polpettine. And this morning, I whipped up a batch of Panna Cotta. Are you familiar with this glamorous and outrageously-delicious Tuscan dessert? It takes all of 10 minutes to prepare.
At its traditional best, Panna Cotta is composed of sweetened cream, gelatin, and vanilla. You pour this luscious liquid into little molds (I like to use custard cups, coffee cups, or tea cups) and then chill it for four hours, or for up to two days. Then you unmold it onto plates, bowls, or dessert goblets.
Easy peazy, right?
Let's make this poetry.
To start, take a quart of heavy cream...
And pour it into a heavy-based pot or sauce pan.
Heavy cream too rich for you? Use half-and-half.
And that reminds me. While shopping at my lousy local supermarket the other day, I noticed -- to my utter horror amusement -- a fat-free version of half and half. Have any of you tried this stuff? I'm curious to know what you think of it.
Add one half cup of sugar to the cream.
Stirring occasionally, heat the cream just until the sugar dissolves. This will occur when the liquid barely reaches a simmer.
Off heat, stir in 2 teaspoons of pure vanilla extract.
Meanwhile, pour 6 tablespoons of cold water into a large bowl...
And then violently rip open two packets of unflavored gelatin, and sprinkle the little granules over the water. You needn't stir the gelatin -- just let it lounge and luxuriate on the water for about 5 minutes.
Then tip the warm cream into the bowl, and stir with a spatula until the gelatin is completely dissolved.
Now it's time to select your molds! I've formed Panna Cotta in each of the following:
Clear glass custard cups...
Little white bowls decorated with a leaf pattern...
And English tea cups.
One year, for Valentine's Day, I formed Panna Cotta in a heart-shaped mold.
And get this -- I was single at the time.
Single. But hopeful.
Place the molds on a baking sheet, and then give each a quick coating of non-stick spray.
Fill the the cups or what-have-you with the cream mixture, and then pop them into the fridge for four hours.
Note: After four hours have passed, you can unmold the Panna Cotta. Or, you can cover the molds with plastic wrap. The cream will keep perfectly well in the fridge for up to two days.
If you shake the baking tray and the cream doesn't shimmy like your sister Kate, you'll know the cream has set.
To unmold, first run a knife around the edge of the cream...
Then set a plate atop the mold...
Invert the two...
Say three Hail Marys...
And out will come your beautifully-shaped Panna Cotta.
You can decorate this deliciousness with just about anything that pops into your head.
If you'd like to shock your dinner guests, top the dessert with anchovies.
Otherwise, consider chocolate shavings. Or cocoa-powder. Or caramel. Or honey.
Today, I decorated my Panna Cotta with some raspberries and blueberries which were previously frozen. Although delicious, the fruit didn't photograph very well.
So please feel sorry for me and leave lots of comments on this post, okay?
And be sure to make this Tuscan treasure. It's silky. It's smooth. One bite, and you'll want to eat the entire batch.
Just as I did.
Need a copy-and-paste version of the above? Here goes:
Panna Cotta
Ingredients for 8 half-cup servings
4 cups heavy cream
1/2 cup sugar
2 teaspoons vanilla extract
2 packets (or 4 1/2 teaspoons) powdered gelatin
6 tablespoons cold water
Special equipment - Custard cups, coffee cups, tea cups or little bowls in which to mold the Panna Cotta
Pour the cream and sugar into a heavy-bottomed pot or saucepan. While stirring occasionally, heat the mixture just until the sugar dissolves.
Off heat, stir in the vanilla extract.
Pour 6 tablespoons of water into a large bowl, and then sprinkle the gelatin on top. Let rest for about 5 minutes.
Meanwhile, spray your custard cups or whatever type of molds you are using, with non-stick spray. Then place the molds atop a baking sheet.
Tip the still-warm cream into the bowl of gelatin, and stir with a spatula until the gelatin dissolves. Then ladle the cream into the molds, and let them chill in the refrigerator for 4 hours. (After 4 hours, you can either unmold the desserts, or cover them with plastic wrap. The cream will keep perfectly well in the fridge for up to two days.)
To unmold, run a knife around the edge of the cream, set a plate or a bowl atop the mold, and then invert the two.
Just before serving, decorate the top of the dessert with berries, chocolate shavings, cocoa powder, or honey.
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More deliciousness:
Bacon-wrapped Grissini
Smoked Trout on Toast
Marmalade Cake
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