Panna Cotta

This is one of the more nerve-racking culinary experiences I've had. 

The concept of Panna Cotta is pretty basic. Its essentially a custard, similar to Flan, but without the caramel. 

The "fun" comes right before serving. Usually Panna Cotta is made in ramekins, and can be served in the ramekins. But, if you want to be authentic and/or fancy, you can remove the custard from the ramekins. How? Read on. I found this recipe at here, but the picture is all mine.

 

1 envelope of unflavored gelatin (approx. 2 teaspoons)
1/2 cup milk
2 1/2 cups heavy cream*
1/2 cup granulated sugar
1 vanilla bean or 2 teaspoons pure vanilla extract
1 cup fresh berries, gently washed, drained, and sweetened to taste**
6 sprigs fresh mint

*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream.

**Any assortment of fresh, seasonal fruit may be served with panna cotta, but berries are especially nice. To use other ripe, soft fruits, such as cherries, peaches or apricots, just remove the stones and peels as necessary and cut them into thin slices or bite-size pieces.

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight.

MY NOTE: 

This is where the stress came in for me. If the Panna Cotta hasn't fully set, and you unmold it, it will break apart and spread on the plate. Also, you only have one shot and unmolding, so make sure its set. I know the instructions say "Refrigerate for at least 3 hours", but I let it set overnight, just to be sure. I attempted to unmold one after 3 hours, but after I ran a knife along the edge, it still looked kind of soupy, and you only get one shot at this, so I waited.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Garnish with berries or fruit of your choice. I just spooned some rum-soaked cranberries over it, and it worked fine.

Makes 4 to 6 servings (depending on size of the custard cups).