Pana Cotta

I believe that Panna Cotta is the best dessert that I have ever had. It is surprisingly easy and presents well. If you are opposed to gelatin this is not the dessert for you.

Today, I have topped it with segmented grapefruit, honey, and mint. Though my favorite is sliced strawberries.

You will need:

*4 cups heavy whipping cream

*1/2 cup sugar

*2 teaspoons vanilla

*2 packets of gelatin (4 1/2 tsp)

Reserve half a cup of heavy whipping cream and bloom the gelatin in the cold whipping cream. In another pan/pot put the remaining heavy whipping ream and heat. Careful! Don’t let it boil Bring to a simmer on medium heat stirring regularly. When simmering add the sugar to dissolve and when dissolved take off the heat. Add the vanilla to the warm heavy whipping cream and stir well the bloomed gelatin and heaving whipping cream.




IMG_6668 Incorporate well and pour into serving glasses. If you want to turn the Panna Cotta out of the jar use a non-flavorful oil to spray the jar prior to putting  the Panna Cotta into it. The Panna Cotta should slid rout once set.


Next for the topping of the day I segmented grapefruit and put it into a container with half a grapefruit that had been juiced, two tablespoons of honey, and mint that was julienned. I pour this on top after the Panna Cotta has set in the fridge a minim of two hours but really over night is best! If you notice I have small jars to the right, those I put chocolate chips in the bottom of so that kids would enjoy.


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