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FloriSandy

Rec: Classic Panna Cotta – My first taste of same and I really loved it tonight!! A very elegant


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Posted to Thread #14192 at 6:13 am on Mar 20, 2009

and easy to make recipe.

CLASSIC PANNA COTTA

Makes 6 Servings

This sweet and tangy, creamy dessert is an elegant finish to any meal.

1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup sugar
2-2/3 cups whipping cream
1/3 cup sour cream
Honey-Balsamic Drizzle (recipe follows)
Mint sprigs, as garnish

1. Sprinkle gelatin over cold water in small saucepan and let stand 3 to 4 minutes; stir in sugar. Cook over medium heat, stirring constantly, until sugar and gelatin are dissolved, 2 to 3 minutes.

2. Whisk whipping cream and sour cream until smooth in small bowl; whisk in gelatin mixture. Pour mixture into 6 stemmed glasses or small bowls. Refrigerate until set, 3 to 4 hours.

3. Spoon berries on top of Panna Cotta and drizzle with Honey-Balsamic Drizzle. Garnish with mint.


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HONEY-BALSAMIC DRIZZLE

Makes about ¼ cup

3 tablespoons honey
3 tablespoons balsamic vinegar

1. Heat honey and vinegar to boiling in small saucepan; reduce heat and simmer until thickened to a syrupy consistency, 2 to 3 minutes. Cool and refrigerate.

Advance Preparation Tip: Panna Cotta and Honey-Balsamic Drizzle can be made and refrigerated, covered, up to 2 days.

Source:
Virginia Slims’ The Lady had Seconds
Dazzling Desserts to Tempt Your Senses


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My Notes:

I’ve pretested this recipe tonight for a 12-person BBQ to include some of FloriDad’s neighbors in the near future and I hope they like it!

After cooling the honey-balsamic drizzle, I poured same into a double-zippered sandwich bag encased in a small teacup, right side-up (nonzippered side). I pressed the air out and sealed the bag to chill and harden. I sliced a perfect triangle (verrrrrry small) with my scissors to be able to make short-but-sweet drizzles on the top of the Panna Cotta and berries. Practice makes perfect, and now I know that less is more to make a nice drizzle/squiggie, as I call it! My wasabi-sauce squiggie the other night using the same method was a disaster because I cut the corner tooo big!

I used Dad’s typical el-cheapo soup ladle to pour one ladle for each of the plastic margarita glasses. The sixth glass was just a bit shy of fulfillment/suffered from the last straw/residue, so take this into consideration (make more, like 12 to compensate! OR, just be a gracious hostess and eat the lesser portion as I’m going to do – LOL!).

P.S. I bought these plastic margarita glasses on sale at K-Mart - buy one, get one at half off. A great deal, I thought. Cheap martini glasses would do the trick or whatever you have on hand – you’ll have to experiment with the volume/vessels of this cool & creamy dessert.

PSS. I got a little carried away with the berries as a garnish.. - LOL

This recipe is so simple and delicious, it’s not funny – it’s wonderful!!

http://i56.photobucket.com/albums/g166/Finer_Kitchens/Sandy_in_Philly/IMG_0104.jpg


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