Food Network UK

Panna Cotta

0

Ingredients

  • 2 teaspoons cold water
  • 2 teaspoons unflavored gelatine
  • 3 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups double cream
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sugar
  • 1.50 teaspoons vanilla extract
  • 1 pinch salt
  • 0.75 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup sour cream
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup dry red wine
  • 1.50 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups fresh cranberries
  • 1 teaspoon lemon juice

Use imperial measurements

Method

How to make Panna Cotta

  • Sprinkle the gelatin over cold water (you won't use the whole packet). This is called blooming and softens the gelatin so it dissolves better. It will set up in 5 to 10 minutes into a soft, pliable disc.
  • In a large saucepan over medium heat, warm cream, sugar, vanilla, and salt.
  • Stir occasionally, just until it starts to steam, 5 to 7 minutes (DO NOT BOIL).
  • Turn off heat and stir in bloomed gelatin until dissolved and dispersed.
  • Cool the cream mixture in the pan for 5 minutes.
  • Place the sour cream in a large bowl with a pour spout. Slowly add 1 cup of warm cream into the sour cream and whisk until smooth.
  • Whisk in remaining warm cream.
  • Place small, ungreased custard cups or ramekins on a baking sheet.
  • Pour 2/3 cup panna cotta mixture into each cup.
  • Cover with plastic wrap and refrigerate overnight or 24 hours.
  • To unmold, run a sharp knife around a chilled panna cotta, then dip cup in boiling water 5 seconds.
  • Run the knife around edge again and invert onto a serving plate.
  • To loosen, hold cup tightly against the plate and shake gently.
  • When it pulls away from the sides, remove the cup (if it won't release, run the knife around again and dip in boiling water).
  • Smooth imperfections with your finger or a sharp knife.
  • Garnish with 1 to 2 tablespoons Cranberry Wine Sauce and reserved berries. Serve cold.
  • To make the sauce, over medium-high heat dissolve sugar and wine and add berries.
  • When they start to pop, remove 1/2 cup cranberries with a slotted spoon.
  • Spread on a plate and reserve.
  • Reduce heat to medium and simmer remaining cranberries in the wine 10 minutes.
  • Strain sauce through fine-mesh strainer; pressing on solids to release juice. Discard pulp.
  • Add lemon juice to sauce and strain again to remove additional seeds, if necessary.
  • Chill.

(Courtesy of Food.com)