June 13, 2011

Panna Cotta Weekend

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This past weekend, I tested Tartelette's red berry almond milk panna cotta and it came out delicious!  I love having it at restaurant and didn't realize how easy it is to make from scratch.  The basic ingredients - cream, sugar and gelatin.  You can add almost anything to personalize it - berries, vanilla, chocolate or caramel.  After making it on Saturday, sharing a couple of bowls with the French when they came over, and giving two ramekins away ot a neighbor (in exchange for homemade banana bread!), I was dying for some more and made another half batch on Sunday using up the peaches we had.

Serves 4-6 depending on the size of your glasses or ramequins

Kitchen Notes: freeze the glasses once they are filled with the fruit puree while you prepare the panna cotta. Make sure the liquid is at room temperature before pouring it into the glasses or you will shatter your glass.

1 cup raspberries
1 cup red currant
1 cup almond milk (Almond Breeze)
1 cup dairy free creamer
1/2 cup sugar
2 teaspoons powdered gelatin bloomed in 2 Tb water (means to
pour water over gelatin and let it sit while you prepare the panna cotta
  1. In a food processor, puree the raspberries and redcurrant together and divide the mixture among 4-6 glasses. Freeze.
  2. Combine all the ingredients, except the gelatin, in a saucepan over medium high heat and bring to a boil. Heat the gelatin in the microwave for 8 seconds and quickly stir it in the cream mixture.
  3. Let the panna cotta mixture cool to lukewarm. Remove the glasses from the freezer and slowly pour the cream over the red berry puree and let set in the refrigerator for at least 3 hours.
  4. Decorate with fresh berries if desired.
The recipe uses non-dairy creamer, but I used heavy craem instead.  For those who are lactose intolerant, stick with the non-dairy creamer!  I also added a teaspoon of vanilla extract for extra flavor.  Raspberries were ridiculously expensive at the market so I substituted blackberries and peaches for the recipe's raspberries and red currant.  (I'm not even sure what red currant is!)
I may tweak the recipe going forward - less sugar; half & half instead of heavy cream; and if using fruit puree on the bottom, freeze the fruit for at least two hours so that the fruit doesn't mix into the panna cotta when you pour the milk mixture into the ramekins.

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