Wednesday, April 20, 2011

Panna Cotta with Fresh Berries

Panna Cotta is an Italian dessert meaning cooked cream.  It is wonderfully smooth and light, the perfect ending to a filling meal.  Many recipes use sugar for the sweetener, but in this recipe Giada uses honey, which goes well with the fresh berry topping.  You could also drizzle chocolate or caramel sauce over the top for extra pizzazz.


Panna Cotta with Fresh Berries
Serves 6
From Everyday Italian by Giada de Laurentiis

1 cup whole milk
1 Tblsp unflavored powdered gelatin (about 1 1/2 packets of Knox gelatin)
3 cups heavy cream
1/3 cup honey
1 Tbsp sugar
pinch of salt
2 cups fresh berries (I used raspberries and blueberries)

Place the milk in a heavy small saucepan.  Sprinkle the gelatin over the milk and let sit 5 minutes.  Stir over medium heat until the gelatin dissolves but the milk does not boil, about 5 minutes.

Add the cream, honey, sugar and salt.  Stir until the sugar dissolves, about 2 minutes.  Remove from heat and let cool slightly.  Divide into 6 wine classes or pudding cups.  Cover and refrigerate until set, about 6 hours or overnight.

Spoon fresh berries over each panna cotta before serving.

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