So, today was my early morning Wednesday because of the TV demo I do every week during the KKCO morning show. It’s up at 4:30 am to get ready for 3 minutes of tv at 6:10. It sounds like I’m complaining but I’m actually having a lot of fun plus I can’t really complain when everybody else on the show goes to work at 2 am!
As I promised yesterday, I will give you here the recipe for Panna Cotta as I demoed this morning. Panna cotta is a classic Italian desserts. Most restaurants in Italy offer it on their dessert list and it’s Ron’s favourite desserts. When we are Italy, Ron has made it his mission to taste as many panna cottas as possible to compare to the ones I make. So far, he says, he hasn’t found a better one, but of course he is slightly biased!
Panna cotta is a rich dessert and a small portion goes a long way. I like this dessert because it can be made days ahead of time (as long as you cover it well and refrigerate it, you can make it up to a week ahead of when you need it), and you can come up with a infinite varity of flavor combinations. My favorite to make is Panna Cotta with cherry liquor. It has a very mild cherry flavor that can be paired with different sauces from simple fresh berries to a complex cherries and port sauce which is what I like to use.
- 2 cups of heavy cream
- 1/3 cup of sugar
- 3 gelatine leavest
- 3 Tbsp of cherry liquor
Soften the gelatine in cold water for a couple of minutes. Place all the ingredients in a saucepan, including the gelatine drained of the water. Heat gently stirring constantly until all of the gelatine is dissolved. Remove from heat and pour in prepared molds (you can use just about anything as a mold, small containers for individual servings or larger pans for family style service, just remember to use a little butter to grease the molds unless you are using silicone molds). Cool down for at least 3 hours or until the panna cotta has firmed up. To serve, unmold and served with sauce or fresh berries.
If you use powder gelatine, you need to experiment with it to reach the same consistency as the gelatine leaves. Refer to the package to get an idea of how much you may need for 2 and 1/3 cups of liquid.
You can replace the cherry liquor with another liquor (orange for instance), or chocolate sauce, or fruit puree, or leave it out altogheter and not flavor the cream at all.
The amount of time it may require to firm up will vary on the size of the mold you are using, the gelatine you are using and the flavoring if any. To be safe, you should make the panna cotta at least the day before you need it.
Hope you’ll try it, and if you want to use the leaf gelatine you can buy it at the Bistro for $.20 per leaf.
Let me know how it goes.