Panna Cotta Cream Custard Food

PANNA COTTA

Steps:

• Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
• In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
• Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

PANNA COTTA

Steps:

• In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat.
• In a large saucepan bring cream, half and half, and sugar just to a boil over moderately high heat, stirring. Remove pan from heat and stir in gelatin mixture and vanilla. Divide cream mixture among eight 1/2-cup ramekins and cool to room temperature. Chill ramekins, covered, at least 4 hours or overnight.
• Dip ramekins, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edge of each ramekin and invert ramekin onto center of a small plate.

PANNA COTTA (COOKED CREAM)

Steps:

• In heavy-bottomed saucepan, heat the cream slowly. Add the sugar, almond extract, salt and vanilla bean. Stir well and put aside.
• Bloom the gelatin sheets in cold water until soft, 5 to 10 minutes. Wring gently to removed excess water, and then add to the heated cream and stir well. Pour into a large loaf pan and chill overnight.
• Unmold on a large plate and garnish with the orange marmalade and toasted almonds.

PANNA COTTA (CREAM CUSTARD)

Steps:

• In a saucepan, combine sugar, cream and milk and place over medium heat. Cook, stirring, until mixture just begins to bubble. (Do not let it boil.) Remove from heat and sprinkle in a little gelatin at a time, continuing to stir. Stir for 5 minutes, then empty pan into a bowl. Let stand and stir occasionally, until mixture reaches room temperature, about 20 minutes.
• Divide mixture between 6-cup ramekins or custard dishes and refrigerate for at least 8 hours or overnight. When ready to serve, bring 1/2 inch of water to a simmer in a small skillet. Using a thin-bladed knife, loosen the custard from the sides of the ramekins. Put the ramekins bottom-down in the skillet for 2 seconds. Remove the ramekins from water and invert them onto plates, shaking to unmold the custard. Spoon berry sauce around the custards and serve.

PANNA COTTA

Steps:

• Sprinkle the gelatin over cold water and let stand for 5 minutes. In a 3-quart saucepan, warm the cream with the sugar, salt, and vanilla over medium-high heat.
• Do not let it boil. Stir in the gelatin until thoroughly dissolved. Take the cream off the heat and cool about 5 minutes.
• Put the sour cream in a medium bowl. Gently whisk in the warm cream a little at a time until smooth. Taste for sweetness. It may need another teaspoon of sugar. Rinse 8 (2/3-cup) ramekins, custard cups, or coffee cups with cold water. Fill each one 3/4 full with the cream. Chill 24 hours.
• To serve, either unmold by packing the molds in hot towels and then turning each out onto a dessert plate, or serve in their containers. Serve alone or with the fruit, or drizzle each portion with about 1/2 teaspoon artisan balsamic vinegar or saba.