"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Wednesday, January 2, 2013

DIY Recipe: Panna Cotta

Chef Lou has been trying new things lately. Her newest is Panna Cotta.

Literally "cooked cream" in Italian, this dessert is very simple and extremely pleasing to the taste buds. There are many varieties of flavors out there but we've 
decided to share our Mint Panna Cotta Recipe with you.

Mint Panna Cotta
Lou Crandall, Savory Catering
makes approx 9 4oz servings.

1 cup (8oz) whole milk
1 packet Knox unflavored gelatin
3 cups (24oz) heavy cream
2/3 cup (4.7oz) sugar
1/8 tsp salt
2 drops mint flavoring oil
3 drops green food coloring

Pour milk into metal saucepan, and then sprinkle dry gelatin on top. Stir to make sure all the gelatin gets wet. Let this sit for 10 minutes to "bloom" the gelatin.

Next, add the heavy crea, sugar, and salt to the saucepan. Heat this mixture up to 120 degrees F, about 2 minutes or stirring longer if the sugar is still grainy.

Next, add the mint flavoring oil and green food coloring. Stir until incorporated.

Pour into glasses, ramekins or dessert bowls and chill about 4 hours.

Top with whipped cream, chocolate shavings, chocolate drizzles, or an Andes Mint.   

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