Monday, November 15, 2010

Adoree Chong-Uy’s Panna Cotta

By: Adoree Chong-Uy of CACS

Adoree Chong-Uy’s Panna Cotta
When you’re preparing a lot of things for a party, it’s great to have a few dishes that you won’t have to worry about.  Prepare this the night before to give it time to set.

Makes 6 to 8 ramekins  Prep Time 15 minutes plus overnight chilling
Cooking Time 10 minutes

1 cup fresh milk
1 envelope unflavored gelatin
2 cups heavy cream
1/2 cup sugar
2 strips lemon zest
1/4 teaspoon vanilla extract

In a bowl, sprinkle gelatin into the milk and allow the milk to absorb it. Set aside.

2  In a saucepan, combine half of the heavy cream, sugar, and lemon strips. Heat to a simmer and allow to steep for 5 minutes.

3  Add gelatin mixture to the cream mixture then put on top of heat and stir until gelatin dissolves. Strain or discard lemon strips. Add vanilla extract. Allow to cool.

Meanwhile, beat the remaining half of the cream until soft peaks.Fold in the cooled mixture.

5  Pour mixture into 6 to 8 pieces ramekins or similar molds and refrigerate overnight.

6  Heat molds in hot water for a few seconds, then turn over and unmold on a plate.

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