Posted by: Jonjon | February 4, 2009

Custard – Panna Cotta 9/10 for taste

Custard – Panna Cotta 9/10 for taste

• 1 tablespoon and 2-1/4 teaspoons skim milk 25ml
• 1/3 (.25 ounce) envelope unflavored gelatin 2.33g
• 3/4 cup and 1 tablespoon and 1 teaspoon heavy cream 200ml
• 2 tablespoons and 2 teaspoons white sugar 35g Reduce Sugar
• 1/2 teaspoon vanilla extract 3ml

This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.
1. Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
2. In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
3. Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

I used whole milk instead of skim milk. I reduced the sugar by half. Turned out like a congealed rich cream with sugar and vinalla flavoring. Very nice, but I had to spat it out since gelatin is non-vegetarian. I think it’s taken from animal’s skin and bones.


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