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PANNA COTTA

By chef4cook         print
This is a very easy recipe. The gelatin is just enough to hold this together. If you make the Amaretto flavor I suggest crushing some amaretti cookies to garnish with. It adds a nice crunchy texture to this smooth and creamy dessert. Buon Appetito!

Ingredients

  1. INGREDIENTS:
  3. 2QTS.Half and Half
  4. 2QTS.Heavy cream
  5. 2TBSP.pure vanilla extract (Or use almond extract if using Amaretto)
  6. 1/2 C Rum or Amaretto di Saronno
  7. 2 ½ C granulated sugar
  8. 1/3 C Knox gelatin bloomed in 1C.cold water
  9. 24 ea. Disposable 8oz.plastic round molds

Steps

  1. METHOD:
  3. *Heat cream and half and half with sugar to boil and remove from heat.
  4. *Add bloomed gelatin, vanilla, rum and whisk to blend
  5. * taste and correct if necessary
  6. *Pour into 8oz. molds and lay out on full sheet-pan.
  7. *Place sheet-pan in walk-in overnight to set.
  8. * Un-mold onto center of dessert plate.
  9. * Serve with Caramel sauce.

002_2a_thumb Professional Chef cooking and living in the DC Metro area.


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Number of servings: 24
Prep time: 20 minutes
Cooking time: 20 minutes
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