Click on the pair of “love birds” for a special Valentine from Mary Ellen and Ron!
Festive Panna Cotta
Yields: 4 servings
This rich and silky Italian dessert looks and tastes fancy, but takes only minutes to make! As a special treat, click the photo to ring in the New Year with this lovely Ella Fitzgerald song.
- ¼ cup milk (we used 2%)
- 2¼ teaspoons unflavored powdered gelatin
- 2 cups heavy cream
- ¼ cup granulated sugar
- 1 tsp pure vanilla extract, or ½ vanilla bean, split and seeded
- 12 fresh raspberries
- 2 T crushed pistachio nuts
- Place milk in a small bowl and sprinkle gelatin over the surface in a single layer. Be sure not to pile it as that will prevent the crystals from dissolving properly. Let stand for 5-10 minutes to soften.
- Meanwhile, in a medium saucepan, heat cream, sugar. (Note: *If using vanilla pod and vanilla seeds, add these to the saucepan now and remove just prior to stirring in gelatin. If using vanilla extract, stir in just before adding gelatin.) Cook on medium heat and bring just to a boil until sugar dissolves. *Remove from heat. Stir in gelatin and immediately whisk until smooth and dissolved. If the gelatin hasn’t fully dissolved, return the saucepan to the stove and heat gently over low heat. Stir constantly and don’t let the mixture boil.
- Pour cream into 4 individual serving dishes (ramekins or something similar). Refrigerate for at least 2-4 hours, or until completely set. Unlike the picture, we usually leave the panna cotta in the ramekin to serve.
- Top with 3 fresh raspberries and a sprinkle of crushed pistachio nuts. You can always add a little whipped cream!
- Panna cotta can be covered with plastic wrap and refrigerated for up to 3 days.