Panna Cotta

Forget Tiramisu, in my opinion panna cotta is the best italian dessert.  If you didn't know, panna cotta is basically jello but instead of being really gelatinous and artificial tasting, it is cream that is lightly sweetened and flavored with vanilla.  I use just enough gelatin to maintain its shape but not make it too stiff.  This is a recipe I've adapted from America's Test Kitchen's cookbook The Best International Recipe.  I like to serve this with some sort of fruit sauce, but you could just have it with some sweetened fruit instead.  You could use any type of berry in the fruit coulis, fresh or frozen.  I recommend using a real vanilla bean for the panna cotta but if that is out of your budget, then 2 tsp vanilla extract may be substituted.  

Ingredients for the Panna Cotta

1 cup whole milk (do not use low-fat)

2 1/2 tsp unflavored gelatin

1 small vanilla bean

3 cups heavy cream

6 tbsp sugar

Pinch salt

Ingredients for Berry Coulis

12-16 oz fresh or frozen raspberries, strawberries, blackberries, or blueberries

2 tbsp water

5 tbsp sugar

Pinch salt

Zest and juice from 1 lemon or lime

 First, measure out the cream and scrape the vanilla seeds into the same cup.  Add the used vanilla pod as well (it will be strained out later).  

 Meanwhile, place the milk in a medium saucepan and sprinkle the gelatin over the top.  You must then let this sit for at least 10 minutes for the gelatin to bloom.  While you are waiting, fill a large bowl with ice cubes and water.  Find another bowl that can fit inside the ice bowl and set aside.  After 10 minutes, heat the milk mixture until the gelatin is dissolved.  Turn the heat off and stir in the sugar and salt.  Then add the cream/vanilla mixture.  Transfer this to the bowl, and place that bowl into the ice water.  Stir constantly until the temperature drops to about 50 degrees.  This should take about 10 minutes.  Then pour the mixture through a sieve and pour evenly into eight 4-ounce ramekins.  

 Cover each ramekin with plastic wrap, being careful not to mess up the surface of the cream.  

 Place in the refrigerator for 4 hours minimum, or up to 4 days.  I think they are noticably better the day they are made, but if you are busy, you can make them ahead.  

 I used frozen strawberries for the sauce.  

 Combine fruit, sugar, salt, lemon and water in a sauce pan over high heat.  

 Cook until fruit begins to break down and sugar dissolves, about 10-15 minutes.  

 Then place the mixture in a blender and puree until smooth.  

 Transfer to a bowl, and refrigerate until cool.  You may have to adjust the consistency a little with some extra water.  

 To serve, run a knife around the edge of the ramekin to loosen, and invert onto a large plate (you can serve it in the ramekins but I think the presentation looks better if you unmold it).  

 Wipe the plate clean with a paper towel and decoratively add the sauce.  

Enjoy!