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Panna Cotta: To
start, have ready six small (1/2 cup) (120 ml) custard cups, ramekins,
bowls, wine glasses or other small dessert cups.
In
a small bowl, sprinkle the gelatin over the cold milk and let this mixture sit
for about 5 - 10 minutes. It will soften, swell, and become spongy. Meanwhile,
combine the cream and sugar in a medium saucepan and bring it just to a boil,
stirring to dissolve the powdered sugar. Once the cream is very hot, remove the
saucepan from the heat and stir in the gelatin mixture. Stir until the gelatin
has completely dissolved. If necessary, return the saucepan to the stove and
stir over low heat until you no longer see any gelatin particles. Stir in the
vanilla paste or extract. Pour the cream
into the dessert cups and place in the refrigerator to chill for two to four
hours, or until set. The Panna Cotta can be made one to two days
before serving.
Can serve with a medley of fresh berries, fruit, chocolate sauce, or a fruit sauce.
Makes 6 individual servings.
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