Panna Cotta

Since the summer was so dang hot this year my cooking mojo was a bit on the iffy side. Of coarse I still whipped up meals like every other day I’m home, but I wasn’t loving it like I have been the last couple of weeks. I’m happy to say it’s back in FULL swing.

The weather is cooling and I’ve been canning like a crazy woman and my mind has been on  what to bake, cook or can next, depending on the day.

This past weekend I thought I would put on a nice Sunday meal to enjoy with Hubs and luckily we even got my mom-in-law out for a visit too.

I served duck (not our own, but my mind has been thinking on that…) with fresh mashed potatoes and roast carrots out of the garden, and for dessert I served panna cotta.

I have mentioned many times that I do not like to cook anything that has 100 steps to follow, I just don’t have the patients for it. I also do not like to manipulate my food that much. I love my food in it’s natural form, without too much fuss and Panna Cotta is just that.

It is amazing how simple such an elegant dessert can be, with so little time involved. And now, in all honesty I’m thinking that I am really not from the Irish, English & German descent that I’ve been told, but quite possibly Italian since Panna Cotta hails from Italy.

As easy of a meal as this was, it was very fancy in it’s own right and you could serve it as a nice sit down meal for family or your most esteemed guests.

As my Mom-in-law stated, we ate like kings and the meal was fit for one as well.

Panna Cotta

Ingredients

  • 2 cups of cream
  • 2 cups of milk (or 4 cups cream if you want to be totally decadent)
  • 1/2 cup of unrefined cane sugar (Sucanat)
  • 6 tablespoons cold water
  • 5 teaspoons gelatin
  • 1 Vanilla Bean, beans scraped
  • Sliced strawberries for topping or any other fresh fruit

Instructions

  • Grease ramekins, small coffee cups or do like I did and use canning jars.
  • In a medium pan over medium heat, warm two cups of milk, two cups of cream and 1/2 cup of Sucanat, stirring until the sugar is totally dissolved.
  • Slice vanilla bean, scrape vanilla seeds and add to milk mixture adding bean pod.
  • Take pan off heat, cover with lid and let vanilla bean infuse milk for 20 to 30 minutes.
  • About 10 minutes before infusion is done, place cold water in a good sized bowl and add gelatin on top, letting it sit.
  • Once vanilla is infused to your liking, pull bean pod out, reheat mixture then pour hot liquid atop the gelatin/water mixture and stir until everything is thoroughly incorporated.
  • Pour mixture into the ramekins and chill in the refrigerator for at least four to six hours, until fully set.
  • Top with fresh sliced strawberries, a fruit of your choice or honey.
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Bethany About Bethany

I am a prisoner of the highway, farmer and lover of Mother Nature, the moon and stars, my long and low, flat-top Peterbilt, chickens, cats, dogs, horses, cooking, photography, tattoos, tea pots and vintage barnifacts…among other things. I’m also a very, happily married, third-generation truck driver. My career choice is both demanding and rewarding, just like most things in life that are truly good.

Comments

  1. Sounds like you had a really nice weekend, Bethany, congrats!! Glad you were able to get some more canning done.

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