Panna Cotta is a delightfully smooth milk dessert that is complemented by any number of simple toppings.
2 tablespoons water
1½ teaspoons gelatin powder
1 cup whipping cream
1 - 2 teaspoons freshly grated lemon rind
½ cup granulated sugar
2 cups whole milk or buttermilk (buttermilk gives a fabulous added flavour)
2 teaspoons vanilla extract
- Put the water in a small bowl and pour the gelatin powder over it, there is no need to stir.
- Heat the cream, sugar and lemon zest in a saucepan over medium high heat.
- Let the mixture come to a slight boil, stirring to dissolve the sugar.
- By the time the sugar dissolves the gelatin should have absorbed most of the water.
- Add the gelatin to the cream and whisk until it dissolves.
- Remove the saucepan from the heat.
- Chill the mixture by placing the pan in cold water in your kitchen sink.
- When the mixture is lukewarm to the touch, add the buttermilk or milk and the vanilla.
- Strain the mixture to remove the lemon rind and divide the mixture between ramekins. This recipe will fill about 6 of the 4 ounce ramekins.
- Chill the ramekins in the fridge for at least 4 hours to set. If you intend to keep them overnight, cover each ramekin with some plastic wrap. They will keep for several days.
- These should be served straight from the fridge.
- Top with something like: a tablespoon of jam, fruit compote, syrup or chocolate sauce.